I have had a hankering for about a week for baked beans with eggs. That doesn’t sound like it should be a real thing and in my mind was probably not actually tasty, but I could not for the life of me get the idea out of my head. I tried eating other baked beans at a restaurant (which meant forgoing meat at a BBQ shack in Texas) and it didn’t quell my craving, so I just had to take the plunge. When I mentioned it to the boyfriend he noted that he had heard of exactly that but on toast. I researched, and it’s a Brit thing. We decided it would become Sunday Brunch on Friday night.
I’m here to tell you that this thing is a hit and a half and to provide you with all the tools you need to make your very own plus the sides, plus the proper poaching instructions for a poached egg noob. You’re welcome, now go and make your taste buds happy.
You may follow this recipe (which takes lots of time in advance) or if the craving hits you the day of, you may substitute with either Heinz baked beans (the authentic Brit favorite) or Bush’s Best Baked Beans if you pick one of the more savory styles (Country Style, Onion, Bold & Spicy, or Vegetarian) because you want it to only be a little sweet or it will overpower all the savory you have going elsewhere and will be funky.
- 2 tbs Olive Oil
- 1 red onion, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- A sprig of rosemary
- 1 teaspoon smoked paprika
- 800g Cannellini beans (can also use Great Northern or Pinto)
- 1 x 400g tin chopped tomatoes
- 2 tbs Brown Sugar
- 3 strips of bacon
Cook your beans as directed, basically you will boil water and soak the beans until they are soft. Be sure and rinse your beans in advance to make sure they aren’t dusty/dirty. This process will take between 2-4 hours.
Drain your beans using a colander.In a skillet on medium heat, cook up the onion, garlic and rosemary until the onion is soft, use 2 tbs olive oil.
Dump your cooked beans on top, and add the paprika, tomatoes, brown sugar, and bacon.
Move to low heat, let simmer stirring occasionally for 20-30 minutes.
- 3 or more Red Potatoes
- 1 handful minced Green Onions (may be freeze dried)
- 1 garlic clove, peeled and crushed
- Rosemary, Thyme, Celery Flakes, and Parsley to Taste
- 1 sprig fresh Sage
- Butter to taste (can use Herbed Butter-add garlic, rosemary, thyme, parsley, sage, and celery flakes to smart balance or butter and whip in a Kitchen Aid mixer for 2 minutes on low)
Cube the potatoes and rinse in water.
Toss potatoes and butter in a skillet with about 3 cups of water at medium heat. Cover and stir occasionally until soft.
Add additional seasonings as desired.
Sauteed Mushrooms with Fresh Sage
Basically, we’re getting use out of the new herb garden and fresh sage tastes great.
- 1 package Baby Bella Mushrooms
- 1 handful minced Fresh Sage
- Herbed Butter to Taste
Toss all said ingredients in a skillet on medium low heat and cook stirring occasionally until mushrooms are cooked and delicious.
Beginners Guide to Poaching Eggs
- 2 or more eggs
- Ramekin or small glass bowl
- 2 tbs vinegar (apple cider, white, red, whatever)
- Slotted Spoon
- Shallow Pot capable of holding 4″ of water
Put 4″ of water in your shallow pot and cook on medium high heat until the water *almost* boils. Let it hit that point where there are bubbles but it isn’t actually boiling.
Add your vinegar to the pot.
Carefully break ONE egg, taking care to leave the yolk intact into the ramekin or glass bowl.
Using your slotted spoon, swirl the water to create a whirlpool in the center.
Carefully lower your ramekin into the water and deposit your egg into the center whirlpool.
Allow to cook for 3 minutes.
Carefully remove the egg and all it’s fluffy whiteness using your slotted spoon.
BAM, you’ve poached an egg. Culinary genius. Don’t forget to eat it quickly as cold poached eggs are not as awesome.
Notes on Plating:
We toasted up part of a baguette because I was feeling classy, you can use whatever bread you want but you want to toast it a little because the baked beans will make it a little soggy.
I suggest cooking the eggs last because you want to eat them fresh, which would mean cooking the homefries and mushrooms first and then having them on low heat while you prep the other bits to make sure it’s all warm.