Homemade baked beans with eggs

This is a hearty warming breakfast that is perfect for two to share. It is more savoury than tinned baked beans but still tastes like your childhood. Dip your toast into the runny yolk or use it to mop up the plate at the end


  • Canneloni beans
  • Tinned tomatoes
  • Minced garlic
  • 1/2 an onion finely chopped
  • Italian herbs ( oregano and basil)
  • 2 eggs
  • 2 sliced of sourdough


  1. Sauté the garlic and onion until soft and clear
  2. Add herbs and tinned tomatoes and cook until reduced slightly
  3. Add drained beans and stir through
  4. Make two indents and crack the eggs into them
  5. Cook until egg whites are firm ( it often work better if you have a lid for the pan)
  6. Serve baked beans with toast



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