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Homemade Egg and Baked Beans

A warm, comforting dish of creamy baked beans paired with perfectly cooked eggs, great for breakfast, brunch, or any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Fresh eggs Chicken or duck eggs can be used.
  • 1 can Canned baked beans For a healthier option, check for low-sodium varieties.
  • 1 tablespoon Olive oil Can be swapped for butter.
  • to taste Salt Adjust according to the seasoning of your baked beans.
  • to taste Pepper Freshly ground or smoked paprika for extra flavor.
Optional Garnishes
  • to taste Fresh herbs (parsley or chives) Chopped for garnish.

Method
 

Preparation
  1. In a medium saucepan, gently heat the canned baked beans over medium heat. Stir occasionally until warmed through, adding a splash of water if they get too thick.
  2. In a nonstick skillet, heat a drizzle of olive oil over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are set and the yolks are still runny, or to your preference.
  3. Spoon the warm baked beans onto a plate and carefully place the cooked eggs on top, ensuring the yolks remain intact.
  4. If using, sprinkle fresh herbs over the top. Serve immediately.

Notes

For maximum flavor, cook the eggs on low heat and make it spicy with chili flakes. Serve with crusty bread or avocado slices for a complete meal. Leftover baked beans can be stored in the fridge for up to 3 days or frozen for up to 3 months.