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Quick Morning Beans and Fried Eggs Recipe

Sunday Brunch

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

Sydney Oland
Published: Last Updated:
Quick Morning Beans and Fried Eggs Recipe

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

  • 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.

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