Baked Eggs and Beans on Toast

Name: Baked Eggs and Beans on Toast
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 850 grams navy beans (1 undrained; 1 drained and rinsed); 4 slices thick slices crusty bread; 8 larges eggs; 59 milliliters chopped fresh parsley; 473 milliliters halved grape tomatoes; 1 Tbsp honey mustard; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil, plus more for brushing; 1 smalls onion, chopped; 2 teaspoons Worcestershire sauce or steak sauce; 1 Tbsp tomato paste

Baked Eggs and Beans on Toast is a dairy free and vegetarian main course. One portion of this dish contains approximately 36g of protein, 19g of fat, and a total of 658 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 40 minutes. If you have parsley, steak sauce, crusty bread, and a few other ingredients on hand, you can make it. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert.

Instructions

Preheat the oven to 375 degrees F.

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Oven

Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add the onion and cook, stirring, until golden, about 5 minutes.

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Onion

Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.

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Worcestershire Sauce

Salt And Pepper

Honey Mustard

Tomato Paste

Vinegar

Beans

Water

Make eight indentations in the bean mixture and crack an egg into each.

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Egg

Sprinkle with salt and pepper and transfer to the oven.

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Salt And Pepper

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Oven

Bake until the egg whites are set, 10 to 14 minutes.

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Egg Whites

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Oven

Meanwhile, heat a large skillet over medium-high heat.

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Frying Pan

Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato