Eggs & Beans On Toast Recipe

Toast bread

Place the 2 slices of bread in a toaster or under a broiler and toast until golden and crisp to your liking (about 2–4 minutes).

Spread 1 tablespoon of unsalted butter evenly over the hot toast so it melts into the surface.

When ready to serve, divide the beans between the two slices of buttered toast. Top each with a fried egg, sprinkle chopped parsley, and season with sea salt and black pepper to taste.

Prepare aromatics

Heat 1 teaspoon olive oil in a medium nonstick or cast-iron skillet over medium heat. Add the finely diced half onion and sauté, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not let it brown).

Build the sauce

Stir in 1 tablespoon tomato paste and 1/2 teaspoon smoked paprika; cook 30 seconds to bloom the spices. Add 400 g canned baked beans and 2 tablespoons water to loosen the sauce. Mix to combine.

Season & simmer

Add 1 teaspoon apple cider vinegar and 1 teaspoon brown sugar (or maple syrup). Stir, bring to a gentle simmer, and cook uncovered for 5–7 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust with a pinch of salt and pepper if needed. Keep warm on the lowest heat while you cook the eggs.

Fry eggs

Heat a small nonstick skillet over medium-low and add 1 teaspoon olive oil or butter. Crack the 2 large eggs into the pan. For runny yolks: cook until whites are set but yolks still jiggle, about 2–3 minutes, covering the pan with a lid for the last 30–60 seconds to set the tops. For firmer yolks: cook 3–4 minutes or flip and cook an additional 30–60 seconds. Season with a pinch of salt and black pepper while cooking.

Use a spatula to transfer eggs onto the prepared bean-topped toast.