Saucy bean breakfast with poached eggs & mini vienna sausages

By Drum Digital
14 May 2019


Preparation: 10 min | Cooking: 10 min | Total time: 20 min | Serves 4

Saucy, cheesy and served with crisp ciabatta toast, this comforting #JustDelicious breakfast is the best possible start to the day!


30ml (2T) olive oil

350g Eskort Mini Viennas

1 can butter beans, drained

500ml (2c) hearty tomato sauce

125ml (½c) white cheddar cheese

To Serve

1 handful baby spinach

1 handful wild rocket

4 eggs, poached

1 ciabatta loaf, sliced and toasted 


  • Preheat the oven to 180°C.
  • Heat the olive oil in an oven-safe frying pan over moderate heat and fry the Vienna sausages until golden.
  • Add the beans and hearty tomato sauce, and mix well to heat through.
  • Top with the white cheddar and put the pan in the oven.
  • Bake until the cheese is golden.
  • To serve: Top with baby spinach and rocket, then serve with the poached eggs and slices of toasted ciabatta.


  • This recipe contains soya, dairy and gluten.


  • Cheddar (dairy, contains lactose): Use dairy-free cheddar flavoured cheese or vegan cheese.
  • Ciabatta (contains gluten): Use gluten-free bread or a gluten-free baguette instead of ciabatta.
  • Mini Vienna sausages (contains soya and gluten): Use strips of smoked pork neck steaks or Eskort Bacon Cutts.

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