Baked Beans on Toast with Pancetta and Poached Eggs

4.60 (5)
⏱ 30 mins 🍽 Serves 2 ✅ Easy 🏷 Breakfast

Elevate the classic beans on toast with this robust version. Sliced onion is fried until softened, then combined with garlic, smoked paprika, cannellini beans, chopped tomatoes, brown sugar and Worcestershire sauce to create a rich, thick bean mixture. This is served over toasted wholemeal bread, crowned with perfectly poached eggs and optional crispy pancetta slices. It's a satisfying dish ideal for a speedy brunch or a comforting dinner.

Baked Beans on Toast with Pancetta and Poached Eggs

Ingredients

  • 1 tbsp olive oil
  • 1 onion sliced
  • 1 small garlic clove crushed
  • 2 tsp smoked paprika
  • 400g can cannellini beans drained and rinsed
  • 400g can chopped tomatoes
  • 1/2 tbsp soft brown sugar
  • 1 tbsp Worcestershire sauce
  • 2 large eggs
  • 2 large slices wholemeal bread
  • 4 thin slices crispy pancetta or bacon (optional)

Method

  1. Warm the olive oil in a small saucepan. Cook the sliced onion with a pinch of salt for 10-12 mins until it softens and begins to caramelise. Mix in the crushed garlic and smoked paprika, cooking for 1 min more. Add the drained cannellini beans, chopped tomatoes, brown sugar and Worcestershire sauce. Let this cook for 10 mins, stirring often, until the sauce thickens. Season to taste.
  2. Bring a large pan of salted water to a gentle simmer. Use the end of a wooden spoon to swirl the water, then carefully crack one egg into the centre. Poach it for 3 mins. Follow the same process with the second egg.
  3. Toast the slices of wholemeal bread. Spoon the bean mixture onto the toast, then place a poached egg on each. Finish with the crispy pancetta slices, if using.

Nutrition (per serving)

Calories439 kcal
Fat13 g
Saturates3 g
Carbs51 g
Sugars20 g
Fibre14 g
Protein22 g
Sodium364 mg

Recipe details

Skill levelEasy
CategoryBreakfast
DietHealthy