Best 3 Baked Beans Eggs And Toast Recipes

Baked Beans, Eggs, and Toast: A Classic Breakfast Trio

Baked beans, eggs, and toast: a hearty and comforting breakfast combination that has been enjoyed for generations. This classic trio offers a delicious blend of flavors and textures, with the sweet and savory beans, the rich and creamy eggs, and the crispy, golden toast. Whether you prefer a traditional English breakfast or a more modern twist, this versatile dish can be customized to suit your taste buds. From simple and straightforward recipes to more elaborate variations with additional ingredients like cheese, bacon, or avocado, there's a baked beans, eggs, and toast recipe for everyone. Explore a collection of mouthwatering recipes that showcase the versatility of this classic breakfast combination. Indulge in the timeless flavors of baked beans, eggs, and toast, and start your day with a satisfying and delicious meal.

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EGG AND BAKED BEANS

Egg and Baked Beans image

This egg and baked beans recipe is so flavorful. It has a great combination of creamy, hearty, sweet, fiery and smokey flavors.

Provided by Rika

Categories Breakfast

Number Of Ingredients 6

Ingredients

28 oz The original baked beans ((canned, store-bought))
3 eggs
3 tbsp Louisana hot sauce ((use more according to your liking))
½ cup freshly grated sharp cheddar cheese ((loosely packed) use more or less according to your liking)
chopped chives
rustic bread or garlic bread

Steps:

Pre-heat the oven to 400°F.
Divide baked beans between 3 small ovenproof dishes.
Add Louisana hot sauce (about 1 - 1½ tbsp) into each dish. Stir to combine.
Add cheddar cheese, then crack an egg into the center of each dish. Finish with more cheese.
Cook in the oven for about 15 minutes or longer or until eggs are set or cooked to your liking.
Remove from the oven, serve with fresh chives and bread (optional).

Nutrition Facts : Calories 421 kcal, Carbohydrate 54 g, Protein 24 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 202 mg, Sodium 1618 mg, Fiber 15 g, Sugar 1 g, ServingSize 1 serving

BAKED EGGS WITH BEANS AND GREENS

Baked Eggs With Beans and Greens image

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

Ingredients

2 tablespoons olive oil
1/2 pound sweet or spicy Italian sausage, casings removed (optional)
1 medium yellow onion, thinly sliced
1 (15-ounce) can chickpeas or white beans, drained and rinsed
2 garlic cloves, finely chopped
Kosher salt
1 (28-ounce) can whole tomatoes, gently crushed by hand
4 cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
6 large eggs
Black pepper
2 tablespoons mixed herbs, such as Italian parsley and basil, for garnish
Grated cheese, such as pecorino or Parmesan, for serving (optional)

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

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

Tips:

Use high-quality ingredients: This will make a big difference in the flavor of your dish. Look for fresh, organic eggs, and use a good quality bread.
Don't overcook the eggs: The eggs should be cooked until they are just set, but not hard-boiled. This will give them a creamy, tender texture.
Use a good quality baked beans: There are many different brands of baked beans available, so be sure to choose one that you like the taste of. You can also make your own baked beans from scratch if you prefer.
Season the beans to taste: You can add salt, pepper, garlic powder, onion powder, or other spices to the beans to taste. This will help to enhance the flavor of the dish.
Serve the dish hot: Baked beans, eggs, and toast is a classic comfort food that is best served hot. Enjoy it for breakfast, lunch, or dinner.

Conclusion:

Baked beans, eggs, and toast is a simple but delicious dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your eggs sunny-side up, scrambled, or over easy, this dish is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give baked beans, eggs, and toast a try.