Best 6 Baked Eggs And Beans On Toast Recipes
"Baked eggs and beans on toast" is a delectable and versatile breakfast or brunch dish that offers a harmonious blend of flavors and textures. With its protein-packed eggs, fiber-rich beans, and crispy toasted bread, this culinary creation provides a nourishing start to the day. This article aims to guide you through the process of creating this culinary masterpiece, ensuring that every bite is a symphony of flavors. We will explore various variations, ingredient substitutions, and cooking techniques to cater to different dietary preferences and culinary preferences.
Let's cook with our recipes!
BAKED EGGS WITH BEANS AND GREENS
Consider this a heartier version of the classic Italian dish "eggs in purgatory," which works well for breakfast, lunch or dinner. It's also very forgiving. If you'd rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.
Provided by Colu Henry
Categories brunch, dinner, weekday, weeknight, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
- Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
- Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams
EGGS BAKED IN TOAST
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Using a 3-inch biscuit cutter or your fingers, make a hole in the center of 4 slices of bread. Butter one side of the remaining 4 slices.
- Place the 4 buttered slices, buttered side down, on a baking sheet. Top with the slices with holes in the center. Break 1 egg into each hole, keeping the yolk intact. Cover with tomatoes, bacon, and cheese. Season with salt and pepper.
- Bake until cheese has melted, and the egg is set but slightly runny, about 15 minutes. Be sure to check frequently, as the eggs set quickly.
BAKED BEANS ON TOAST
Make and share this Baked Beans on Toast recipe from Food.com.
Provided by Perfect Pixie
Categories One Dish Meal
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- toast your bread.
- butter if you like butter.
- cut into 2 big diagonal traingles.
- heat baked beans.
- pour over toast.
- serve.
Nutrition Facts : Calories 321, Fat 2.4, SaturatedFat 0.5, Sodium 1014.5, Carbohydrate 67.6, Fiber 9.4, Sugar 20.2, Protein 13.3
BAKED BEANS ON TOAST WITH PANCETTA & POACHED EGGS
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
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
BEANS ON TOAST WITH CRISP BACON AND EGGS
Reconstitute dried beans with a quick soak: Boil them for 1 minute, then let them sit off heat, covered, for 1 hour.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 8
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.
BEANS ON TOAST
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
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.
Tips for Making Baked Eggs and Beans on Toast:
- Choose the right bread: A sturdy bread that can hold up to the weight of the eggs and beans is best. Sourdough, multigrain, or whole wheat bread are all good choices.
- Use fresh eggs: Fresh eggs will give you the best flavor and texture. If you're not sure if your eggs are fresh, crack them into a bowl before adding them to the recipe. If the yolk is firm and the white is clear, they're good to use.
- Cook the beans until they're tender: Canned beans are a quick and easy option, but you can also use dried beans. Just be sure to soak them overnight before cooking them according to the package directions.
- Season the eggs and beans well: A little salt and pepper go a long way. You can also add other seasonings like garlic powder, onion powder, or paprika.
- Bake the eggs and beans until they're set: The eggs should be cooked through but still have a slightly runny yolk. The beans should be heated through and slightly caramelized.
- Serve immediately: Baked eggs and beans on toast are best served hot. Garnish with fresh herbs like cilantro or parsley for extra flavor.
Conclusion:
Baked eggs and beans on toast is a quick and easy breakfast, lunch, or dinner recipe that's packed with protein and flavor. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for something quick and easy to make, give this recipe a try!
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