• naaashiokai

Classic Beans on Toast

Classic comfort food at it's best!

Yield: [1 servings]

Prep time: [10 mins]

Total time: [20 mins]


Eggs | 1 egg - large

Baked beans | 415 g (1 can)

Spring onions | 2 - chopped

Bloomer | 1 slice - toasted

Chilli flakes | ½ tsp

Dried chives | ¼ tsp

Dried rosemary | ¼ tsp

Black pepper


Spray oil


The poached egg

Fill a large saucepan with salted water and bring to a hard boil over a high heat. Once the water begins to boil, reduce to a medium heat until the water is simmering. Using a spoon, swirl the water around into a whirlpool. Crack an egg into a cup and gently pour into the swirling water. The egg will begin to cook immediately. Cook the egg for roughly about 2 - 3 minutes, depending on how soft or how firm you like your yolks. Once you're happy with the firmness of the egg, gently remove with a spoon and dry off on a paper towel.

The baked beans

In a large pan, heat cooking oil over a medium heat until hot. Add the chopped spring onions and dried rosemary. Cook for 2 - 3 minutes until tender, stirring frequently. If desired, cook a little longer until edges start to brown. Pour in the baked beans and season well with some salt and pepper.

Serve the cooked beans on a warm toasted buttered bloomer and top with the poached egg. Gently cut through the egg to release the yolk and garnish with chilli flakes and dried chives.

Serve immediately and enjoy!

Tip!: Try sprinkling grated cheese on top of the cooked beans before adding the poached egg.


© 2020 breakfast_by_moi

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