Baked Eggs And Beans On Toast Recipes

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

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 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.

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

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