John Myers
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Baked Beans with Egg, Bacon and Wholemeal Toast
The perfect baked beans with egg, bacon and wholemeal toast recipe with a picture and simple step-by-step instructions.
Baked beans:
- 2 tbsp Rapeseed oil
- 2 small Chopped onions
- 1 toe Chopped garlic
- 500 g Pureed tomatoes
- 1 tbsp Mustard
- 1 tbsp Vinegar
- 1 tbsp Beet syrup
- 1 tbsp Wocestershire Sauce
- 1 tbsp Garlic pepper from my KB
- 1 tbsp Seasoned salt from my KB
- 700 g White beans / can drained
In addition:
- 9 Discs Black Forest bacon air-dried in
- 3 Eggs
- 6 Discs Whole grain toast
- Fresh parsley
- Black pepper from the mill
Baked beans:
- Heat the oil in a saucepan and fry the onion cubes and garlic. Deglaze with tomato puree! Season with mustard, vinegar, sugar beet syrup, Worcestershire sauce, garip pepper and seasoned salt and season to taste. Then add beans.
Preheat the oven to 200 degrees!
- Place the bacon slices on a baking sheet lined with baking paper and bake briefly in the oven until crispy. Set aside and divide beans into 3 bowls. Make some space in the middle and break an egg in each!
- Then bake the bowls with the beans in the oven for about 15-20 minutes until the egg has congealed! Just put the bacon on top to warm it up!
- Toasting toast in the toaster. Wash and chop the parsley.
- Take the beans out of the oven and let them cool for about 5 minutes. Then sprinkle with parsley and a little pepper!
- Serve with toast!
- YOU CAN ALSO DO SUPER IN THE BBQ SMOKER! THEN BUT 5 HOURS AT 150 DEGREES! BUT IT’S WORTH IT! 😉
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