Eggs & Beans On Toast Recipe

Toast bread

Heat a skillet over medium heat or preheat a toaster. Spread butter or brush olive oil on both sides of the bread slices. Toast in the skillet 2–3 minutes per side until golden and crisp, or toast in a toaster to your preference. Keep warm.

Warm the beans and build a quick sauce: place a small saucepan or skillet over medium heat and add 1 tsp olive oil. When oil shimmers, add minced garlic and cook 20–30 seconds until fragrant (do not brown).

Add the canned baked beans, tomato paste, smoked paprika, hot sauce or chili flakes, salt, and black pepper. Stir to combine.

Add 1–2 tablespoons water to loosen the sauce if it seems thick. Bring to a gentle simmer and cook 3–4 minutes, stirring occasionally, until heated through and slightly reduced. Taste and adjust seasoning (more salt, pepper, or hot sauce) as needed. Keep warm on very low heat while you cook the eggs.

Fry eggs sunny-side up (or cook to preferred doneness): heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Once hot, crack in the eggs, spacing them so they don't touch. Season the tops lightly with 1/8 tsp salt and a pinch of black pepper.

For sunny-side: cook gently 3–4 minutes until whites are set but yolks remain runny. For over-easy: cook 2–3 minutes until whites set, flip carefully and cook 20–30 seconds. For poached: bring a pot of water with 1 tbsp vinegar to a gentle simmer and poach 3–4 minutes for runny yolks.

Remove eggs from pan and keep warm briefly while assembling.

Place the toasted bread on plates. Spoon the warmed beans evenly over the toast, creating a bed for the eggs (about 1/2 cup beans per slice).

Top each toast with a fried or poached egg. If using, sprinkle grated cheese over the hot beans so it melts slightly.

Garnish with chopped parsley or chives and finish with a squeeze of lemon if using. Serve immediately.