Baked Beans on Toast with Poached Egg
A comforting classic elevated with a perfectly poached egg, fresh cherry tomatoes, and a sprinkle of dill. Quick, satisfying, and perfect for any meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 22g
Ingredients
- 400 g canned baked beans
- 2 slices bread slices
- 2 large eggs
- 100 g cherry tomatoes
- ½ small red onion
- 2 tbsp fresh dill
- 1 tbsp olive oil
- 1 tbsp white vinegar
Instructions
- 1
Halve the 100g cherry tomatoes and thinly slice the 1/2 small red onion. Toss with 1 tbsp olive oil and a pinch of salt in a small bowl; set aside.
- 2
Toast the 2 bread slices until golden and crisp. Keep warm.
- 3
In a small pot, warm the 400g baked beans over medium heat, stirring occasionally, until bubbling, about 5 minutes.
- 4
Bring a pot of water to a gentle simmer, add 1 tbsp white vinegar. Swirl the water, then crack in each of the 2 eggs one at a time; poach for 3 minutes until whites are set but yolks are runny.
- 5
Place the toast on plates, spoon the beans over, and top with the tomato-onion mixture and a poached egg.
- 6
Garnish with 2 tbsp fresh dill and a crack of black pepper. Serve immediately.
Tools you’ll need
- small bowl
- toaster or grill
- small pot
- medium pot
- slotted spoon
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