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


Ingredient Checklist


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.

  • 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; total fat 18g; saturated fat 7g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 209mg; sodium 1128mg; potassium 771mg; carbohydrates 59g; fiber 8g; sugar 11g; protein 21g; trans fatty acidg; vitamin a 929IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 148mcg; vitamin b12mcg; calcium 160mg; iron 6mg.