Quick Morning Beans and Fried Eggs Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated May. 10, 2019
Quick Morning Beans and Fried Eggs
Canned beans are easily transformed into a quick, simple, and hearty meal. Sydney Oland

Most of us have turned to canned beans in moments of need. Whether it's chickpeas on a salad for lunch at the office, or pork and beans as a late-night dinner, canned beans are easily transformed into a quick, simple, and hearty meal. This version is somewhere between BBQ baked beans and the classic can of Heinz beans that's a staple for any full English breakfast.

Working on the premise of an empty pantry, this is a basic recipe that's simple and ready to enhance based on what you might have around. Don't have a can of cannellinis? Try navy beans, or even kidney beans, instead. Out of ketchup? Give BBQ sauce a try. And while the only seasonings I lean towards are Worcestershire, salt, and pepper, both smoked paprika and crushed red chili flakes would add another layer of flavor.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 4 servings

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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 tablespoon olive oil

  • 4 eggs

Directions

  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. 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.

Nutrition Facts (per serving)
587 Calories
16g Fat
84g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 587
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 30%
Cholesterol 201mg 67%
Sodium 1360mg 59%
Total Carbohydrate 84g 31%
Dietary Fiber 15g 54%
Total Sugars 15g
Protein 30g
Vitamin C 3mg 16%
Calcium 277mg 21%
Iron 10mg 56%
Potassium 1488mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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