Baked beans on toast with pancetta & poached eggs

Contains pork – recipe is for non-Muslims/non-pork eaters.

Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two

Prep:5 mins
Cook:25 mins

Serves 2
Easy

Nutrition per serving

kcal 439
fat 13g
saturates 3g
carbs 51g
sugars 0g
fibre 14g
protein 22g
salt 0.91g

Ingredients

1 tbsp olive oil
1 onion, sliced
1 small garlic clove, crushed
2 tsp smoked paprika
400g can cannellini beans, drained and rinsed
400g can chopped tomatoes
½ tbsp soft brown sugar
1 tbsp Worcestershire sauce
2 large eggs
2 large slices wholemeal bread
4 thin slices crispy pancetta or bacon (optional)

Method

Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.
Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.
Toast the bread, then top with the beans, eggs and pancetta, if you like.

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