Beans on Toast with Fried Egg

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.