Quick Morning Beans and Fried Eggs

Sunday Brunch

How to make the best meal of the week even better.

Quick Morning Beans and Fried Eggs

Canned beans are easily transformed into a quick, simple, and hearty meal. [Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:Serves 4
  • Active time: 20 minutes
  • Total time:20 minutes

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 medium garlic cloves, finely chopped (about 2 teaspoons)
  • 2 (15.5 ounce) cans of cannellini beans, drained and rinsed
  • 1/2 cup ketchup
  • 2 tablespoons light brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup water
  • Kosher salt and freshly ground black pepper
  • 4 slices bread, toasted
  • 1 tablespoons olive oil
  • 4 eggs

Directions

  1. 1.

    Heat butter in a medium non-stick skillet over medium high heat until melted. Add onions and garlic and cook, stirring, until soft, about 4 minutes. Add beans, ketchup, brown sugar, Worcestershire sauce, and water. Stir to combine. Bring to a simmer and cook until liquid is reduced, about 5 minutes. Season to taste with salt and pepper. Remove from heat and keep warm.

  2. 2.

    While beans cook, heat olive oil in a non-stick skillet over high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny. Divide toast between 4 plates, the top with beans (or place on the side) then top beans with eggs.