Best Beans On Toast With Crisp Bacon And Eggs Recipes

Beans on Toast with Fried Egg image

Provided by Midwest Living

Categories Food

Time 50m

Yield 3 cups bean mixture

Number Of Ingredients 18

2 slices thick-sliced bacon, sliced crosswise into 1/2-inch pieces
½ cup chopped onion
2 cloves garlic, chopped
3 tablespoons tomato paste
1 teaspoon dry mustard
1 cup chicken broth
2 tablespoons molasses
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
2 15 ounce cans navy beans, rinsed and drained
1 tablespoon olive oil
2 teaspoons butter
4 Roma tomatoes, halved lengthwise
Salt
Cracked black pepper
6 eggs
6 large, thick slices firm country-style white bread, toasted
Butter

Steps:

In a medium saucepan, cook and stir bacon over medium until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Add onion and garlic to drippings. Cook and stir until tender, about 4 minutes. Add tomato paste and mustard; cook and stir 2 minutes. Add broth, molasses, vinegar and Worcestershire sauce. Bring to a boil and stir in beans; reduce heat. Simmer, uncovered, until thick and saucy, stirring occasionally, 30 to 35 minutes. Stir in bacon.
Meanwhile, in a large skillet, heat olive oil and 2 teaspoons butter over medium-high. Add tomatoes, cut sides down. Cook until browned and soft, about 4 minutes. Transfer to a bowl; season with salt and pepper.
Fry eggs in same skillet to desired doneness; season with salt and pepper. Spread toast generously with butter. Top toast with beans (if they've gotten too thick, you can loosen them again with a splash of broth or water) and fried eggs. Serve with tomatoes.

Nutrition Facts : Calories 490 calories, Carbohydrate 59 g, Cholesterol 209 mg, Fat 18 g, Protein 21 g, SaturatedFat 7 g, Sodium 1128 mg, Sugar 11 g

Baked Eggs and Beans on Toast image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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.

Beans on Toast with Crisp Bacon and Eggs image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

Extra-virgin olive oil
3 slices thick-cut bacon, cut in 1 1/2-inch pieces
4 garlic cloves, peeled and smashed into large pieces
8 fresh sage leaves, coarsely chopped
4 slices rustic bread
2 1/2 cups cooked beans, plus 1/2 cup cooking liquid
Pinch of red-pepper flakes, plus more if desired
4 large eggs

Steps:

Heat a large saute pan over medium heat. Add 1 tablespoon oil, the bacon, and garlic, and cook until bacon is almost crisp. Add sage, and cook just until bacon is crisp and garlic is golden (if sage and garlic begin to brown, remove them before the bacon). Transfer to a plate with a slotted spoon; reserve fat in pan. Fry bread slices in fat, adding a splash of oil if pan seems dry, until golden brown on both sides, about 5 minutes total. Transfer bread to a plate.
Heat beans and their liquid in same pot until simmering. Stir in 2 teaspoons oil and the redpepper flakes. Meanwhile, fry eggs in oil in a separate pan.
Place 1 piece toast on each of 4 plates, and spoon beans over toast. Place 1 egg on each, and top with bacon, garlic, and sage. Drizzle with oil, and sprinkle with more red-pepper flakes.