Homemade Baked Beans on Toast with Poached Eggs

Name: Homemade Baked Beans on Toast with Poached Eggs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 2 large eggs; 4 slice thin crispy pancetta or bacon; 400 g cannellini beans, drained and rinsed; 2 slice wholemeal bread; 1 onion, sliced; 1 small garlic clove, crushed; 400 g chopped tomatoes; 1 tbsp olive oil; 1 tbsp Worcestershire sauce; 2 tsp smoked paprika; 1/2 tbsp soft brown sugar

Upgrade classic beans on toast with a rich, smoky tomato sauce, runny poached eggs, and crisp pancetta. This hearty breakfast or brunch is comforting, satisfying, and ready in about 30 minutes.

Servings2 Portions

Prep Time5 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

large eggs
2
thin crispy pancetta or bacon
4 slice
cannellini beans, drained and rinsed
400 g
wholemeal bread
2 slice
onion, sliced
1
small garlic clove, crushed
1
chopped tomatoes
400 g
olive oil
1 tbsp
Worcestershire sauce
1 tbsp
smoked paprika
2 tsp
soft brown sugar
0.5 tbsp

Step-by-Step Instructions

Heat the olive oil in a small saucepan over medium heat. Add the sliced onion with a small pinch of salt and cook for 10-12 minutes, stirring often, until soft and lightly caramelized.

Stir in the crushed garlic and smoked paprika, then cook for 1 minute until fragrant. Add the cannellini beans, chopped tomatoes, brown sugar, and Worcestershire sauce. Simmer for about 10 minutes, stirring regularly, until the beans are coated in a thick, saucy tomato mixture. Taste and season as needed.

While the beans simmer, bring a wide saucepan of water to a gentle simmer. Crack one egg into a small cup, swirl the water gently, and slide the egg into the center. Poach for about 3 minutes for a runny yolk, then lift out with a slotted spoon. Repeat with the second egg.

Toast the wholemeal bread until crisp. Spoon the smoky beans over the toast, top each serving with a poached egg, and finish with crispy pancetta or bacon.

Chef's Tips

Keep the poaching water at a gentle simmer rather than a rolling boil so the eggs hold their shape. For a vegetarian version, omit the pancetta and use a vegetarian Worcestershire-style sauce. Store leftover beans in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.