Homemade beans on toast with an egg
30 min · 22 g protein · 407 cals / serving
Proper beans on toast, made from scratch in half an hour: haricot beans simmered in a rich, smoky tomato sauce with onion, a dash of Worcestershire and a touch of sweetness, ladled over crisp wholemeal toast with a fried egg and a little mature cheddar melting on top.
Ingredients
Beans
- 1 tsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp paprika, smoked
- 1 tbsp tomato paste, tomato purée
- 500 g tomato puree, passata
- 2 × 400 g tins canned navy beans, haricot beans, drained and rinsed
- 2 tsp Worcestershire sauce
- 1 1/2 tsp brown sugar
- 2 tsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 slices whole wheat bread, wholemeal, about 30 g each
- 4 eggs
- a few sprays cooking spray
To serve
- 25 g cheddar cheese, mature, finely grated
Steps
- Heat the oil in a saucepan over a medium heat and cook the onion with a pinch of salt for 6–7 minutes until soft and golden. Add the garlic, smoked paprika and tomato purée and fry for a minute until it darkens.
- Add the passata, beans, Worcestershire sauce, sugar, vinegar, salt and pepper. Simmer gently for 12–15 minutes, stirring now and then, until the sauce is thick and glossy and clings to the beans. Mash a few beans against the side of the pan to thicken it further, and add a splash of water if it gets too thick.
- Toast the bread. Meanwhile, spray a nonstick frying pan and fry the eggs over a medium heat, lid on, for 3–4 minutes until the whites are set and the yolks are how you like them.
- Pile the beans onto the toast, top each slice with an egg and scatter over the cheddar so it melts into the hot beans.
Good to know
Will it taste like tinned beans?
Close, but less sweet and more tomatoey, with the smoked paprika giving it depth. Add another teaspoon of sugar if you want it closer to the tin; it's about the same score.
Does it keep?
The beans keep 4 days in the fridge and freeze well, so double the batch: they reheat in two minutes for a weekday breakfast or a jacket potato.
Other beans?
Cannellini or butter beans work just as well; butter beans make it extra creamy.
Per
- Calories
- 116
- Protein
- (23%)
- 6 g
- Fat
- (27%)
- 3 g
- Carbohydrates
- (50%)
- 16 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 300 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1628 kcal goes into the pot and 1486 g of ingredients comes out as about 1400 g of food: 116 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.