Inspired by British pub fare, this breakast-for-dinner (or brunch!) dish tops buttered toast with bacony stovetop baked beans, tomatoes and a fried egg,

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
20 mins
total:
50 mins
Servings:
6
Yield:
3 cups bean mixture
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

490 calories; fat 18g; cholesterol 209mg; saturated fat 7g; carbohydrates 59g; mono fat 5g; poly fat 3g; insoluble fiber 8g; sugars 11g; protein 21g; vitamin a 929.1IU; vitamin c 9.5mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 2.5mg; vitamin b6 0.3mg; folate 148.5mcg; vitamin b12 0.4mcg; sodium 1128mg; potassium 771mg; calcium 160mg; iron 5.6mg.
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