Baked Beans on Toast (with a Poached Egg)

Serves 4
Preparation time 10 minutes
Cooking time 15 minutes

Nutritional Breakdown

Baked beans on toast INCLUDING THE EGGS – 369kcals and 12.1g of fat/ serving

If you decided to do it without the eggs it would be 277kcals/ serving and 5.3g of fat/ serving

Ingredients

• 2 teaspoons olive oil
• 5 rashers bacon (100g), just using the loin meat, sliced
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon tomato puree
• 1 teaspoon brown sugar
• 6 vine ripened tomatoes, deseeded and chopped
• 200ml chicken stock
• a few sprigs of thyme
• a pinch dried chilli flakes
• 2 x 400g can cannellini beans, drained
• 4 slices of soured dough bread
• 4 large free range eggs

Method

Heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. For the last minute add in the garlic, then add the puree and brown sugar. Stir in the tomatoes, stock, thyme and chilli flakes and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened.
 
Heat a griddle pan on high then griddle the bread on both sides until charred and toasted. Serve the beans with a slice of toast, and a poached egg.

Start cooking yourself thin today! Join from as little as £7.95 a month