Name: Beans on Toast with Fried Egg
Total time: 50 min
Yield: 3 cups bean mixture
Ingredients: 2 slices thick-sliced bacon, sliced crosswise into 1/2-inch pieces; ½ cup chopped onion; 2 cloves garlic, chopped; 3 tablespoons tomato paste; 1 teaspoon dry mustard; 1 cup chicken broth; 2 tablespoons molasses; 1 tablespoon cider vinegar; 2 teaspoons Worcestershire sauce; 2 15 ounce cans navy beans, rinsed and drained; 1 tablespoon olive oil; 2 teaspoons butter; 4 Roma tomatoes, halved lengthwise; Salt; Cracked black pepper; 6 eggs; 6 large, thick slices firm country-style white bread, toasted; Butter

Directions

Step 1

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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Step 2

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.
Step 3

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

Per Serving:

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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Ingredients

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Ingredients

Directions

Nutrition Facts