Recipes
Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two
Ingredients
1 tbsp oil
1 onion, sliced
1 small garlic clove, crushed
2tsp smoked paprika
400g can Lodi Baked Beans, drained
400g can chopped tomatoes
½ tbsp soft brown sugar
1 tbsp Worcestershire sauce
2 large eggs
2 slices wholemeal bread
4 thin slices crispy pancetta or bacon
Method
1. Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.
2. Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.
3. Toast the bread, then top with the beans, eggs and pancetta, if you like.
4. This recipe serves 2 people.
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