British Breakfast Bowl

1. In large skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; transfer to paper towel-lined plate.

2. Place oven rack 5 inches from broiler; preheat broiler to high. Spread tomatoes on rimmed baking pan; drizzle with 1 tablespoon oil. Broil tomatoes 4 minutes or until lightly charred; reduce broiler to low. Spread muffins on second rimmed baking pan; drizzle with remaining 1 tablespoon oil. Broil muffins 5 minutes or until golden brown and crisp.

3. In large saucepan, heat 6 cups water and vinegar to a boil. Carefully crack eggs, 1 at a time, into small cup; slowly slide egg into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg white is cooked through and yolk is slightly soft or to desired doneness.

4. In small sauce-pot, cook and stir beans with their juice over medium heat until heated through.

5. Serve beans topped with bacon, tomatoes, croutons and eggs sprinkled with parsley.

• 1 bowl: Per Serving
• 15 g Fat
• 4 g Saturated Fat
• 190 mg Cholesterol
• 523 mg Sodium
• 38 g Carbohydrates
• 9 g Fiber
• 12 g Sugars
• 9 g Added Sugars
• 15 g Protein