Beans On Toast With Crisp Bacon And Eggs Recipes

BEANS ON TOAST WITH FRIED EGG

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.

BAKED EGGS AND BEANS ON TOAST

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

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.

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES

Steps:

• Preheat oven to 425 degrees F.
• Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
• Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
• Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
• Cool and store for make-ahead meal.
• Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

BAKED BEANS ON TOAST WITH PANCETTA & POACHED EGGS

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.

BEANS ON TOAST

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.