Traditional English breakfast is a weighty stomach, a heavy and, above all, fatty dish. In the recipe the author’s “lean” version of the beans with ham and egg. It is delicious and much lighter than the original.
Each type of beans contains a lot of vegetable protein, which makes it an important product in vegan and vegetarian diets. It also has a lot of fiber, B vitamins, vitamin A, lecithin. It is an excellent source of iron and magnesium.
Ingredients (for 2 portions):
- 8 slices of Parma ham
- canned tomato beans (white or red)
- 2 eggs
- yellow cheese
Canned corn is definitely an over-programme addition.
The cups for ceilings are tightly lined with slices of Parma ham, remembering that the fat layer is directed to the outside. Put in the beans, grated cheese and then gently pour the egg on top, so that the yolk does not spill.
Bake in the oven for about 20 minutes at 180 degrees. Make sure that the egg yolk is not beheaded.