One pan baked beans and eggs
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
This cafe style meal is the perfect weekend breakfast. Packed with protein and fibre, it's sure to keep you feeling satisfied well into the morning.
Ingredients
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Canned diced tomatoes
1 400g can
Dried bay leaf
1 whole
Mustard
2 tsp
Cloves
⅛ tsp
Canned cannellini beans, rinsed, drained
1 400g can
Egg(s)
4 medium
Fresh flat-leaf parsley
2 tsp, finely chopped
Instructions
1
Heat oil in a large non-stick frying pan over medium heat. Cook onions, for 2-3 minutes, until translucent. Add tomatoes, bay leaf, mustard and cloves and season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Add beans and cook for a further 2-3 minutes, until beans are hot. Discard bay leaf.
2
Make 4 nests in the baked beans. Crack eggs into nests, cover with lid and allow to cook on low for about 6-7 minutes, or until whites are cooked and eggs are runny. Serve sprinkle with parsley and cracked pepper.
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