Best Baked Beans On Toast With Pancetta Poached Eggs Recipes

BAKED EGGS AND BEANS ON TOAST

Baked Eggs and Beans on Toast image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 small onion, chopped
1 tablespoon tomato paste
2 tablespoons apple cider vinegar
1 tablespoon honey mustard
2 teaspoons Worcestershire sauce or steak sauce
Kosher salt and freshly ground pepper
2 15-ounce cans navy beans (1 undrained; 1 drained and rinsed) (see Cook's Note)
8 large eggs
4 thick slices crusty bread
2 cups halved grape tomatoes
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.

BAKED BEANS ON TOAST WITH PANCETTA & POACHED EGGS

Baked beans on toast with pancetta & poached eggs image

Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two

Provided by Esther Clark

Categories Dinner

Time 30m

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
1 onion, sliced
1 small garlic clove, crushed
2 tsp smoked paprika
400g can cannellini beans, drained and rinsed
400g can chopped tomatoes
½ tbsp soft brown sugar
1 tbsp Worcestershire sauce
2 large eggs
2 large slices wholemeal bread
4 thin slices crispy pancetta or bacon (optional)

Steps:

Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.
Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.
Toast the bread, then top with the beans, eggs and pancetta, if you like.

Nutrition Facts : Calories 439 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 22 grams protein, Sodium 0.91 milligram of sodium

BAKED EGG ON TOAST

Baked Egg on Toast image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 slice whole wheat toast or thin slice toasted bagel
1/2 teaspoon unsalted butter, or 1 tablespoon low-fat cottage cheese
1 large egg
1 tablespoon nonfat or low-fat buttermilk, half-and-half or cream
Salt and pepper

Steps:

Heat the oven to 325 degrees. If using toast, cut a hole in the center about the size of an egg yolk. Butter the bread slice and spread it with cottage cheese. Place it in a small baking dish. Break the egg over the hole in the bread slice. Spoon the buttermilk over the egg. Bake until the white is set and the yolk firm but not solid, about 8 minutes. Season with salt and pepper.

BEANS ON TOAST

Beans on Toast image

Posted for ZWT6 "Mention to the average American that you love Beans on Toast, and you are stared at in disbelief. I guess the thought of actually eating beans on a piece of toast is a little hard to swallow, both literally, and figuratively, and yet it is an extremely tasty and nutritious meal. So, just in case you are still wondering what we are talking about, here's the recipe, which would provide a meal for two. NOTE: While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea!"

Provided by SarahBeth

Categories Healthy

Time 20m

Yield 2 beans on toast, 2 serving(s)

Number Of Ingredients 4

Ingredients

1 (14 ounce) can of heinz baked beans in tomato sauce
4 large eggs
4 slices bread, for toasting
plenty butter (or equivalent if you prefer)

Steps:

Empty the baked beans into a small saucepan.
Prepare a pan to either poach or fry the eggs (your choice, but poached is better).
Start toasting the bread. How many slices is, of course, up to you and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the jam later.
While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea.
Once the toast is on, gently warm the beans, and start to cook the eggs.
As the toast is done, place it on pre-warmed plates, and apply lots of butter to taste.
Divide the beans between the two plates, spreading them over the 2 slices of toast.
Place the cooked eggs on top of the beans, sprinkle a little pepper, (and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and enjoy.