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Sunday Brunch

Quick Morning Beans and Fried Eggs

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)

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Quick Morning Beans and Fried Eggs

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About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:20 minutes
This recipe appears in: Sunday Brunch: Quick Morning Beans and Fried Eggs

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

Procedures

  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.

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