Ingredients
- 200 g Ardo Beetroot lardons
- 300 g Ardo Cherry tomatoes
- 600 g Ardo White kidney beans
- 1 kg Ardo Whole mushrooms
- 20 g Ardo Oregano
- 3 tbsp tomato sauce
- 10 farmhouse eggs
- 100 ml olive oil
- 10 veggie sausages
- 20 slices of toast
- Salt and pepper
Allergens
Egg
Gluten
Preparation
- Heat up the white kidney beans in the tomato sauce.
- Steam and drain the mushrooms. Fry them in olive oil, season with salt and pepper.
- Marinate the cherry tomatoes in olive oil, salt, pepper and oregano and bake them in the oven at 180°C for 10-12 minutes.
- Bake the beetroot lardons in the oven at 180°C for 10-12 minutes.
- Fry the veggie sausages in a dash of olive oil.
- Fry the eggs.
- Grill the toast slices.
- Serve together.
