Sunday, November 13, 2011

Baked Beans and Eggs


      There was a chill in the air this morning which had me craving a good, hearty breakfast.  I found a can of Boston Baked Beans on the shelf which instantly got me to thinking of a way I could make them with eggs in my dutch oven.  Beans for breakfast are quite common in many parts of the world.  My sainted grandmother used to start the day with a cold baked bean sandwich.   In the UK tomato based Heinz beans are often served with a full breakfast of sausage, eggs, bacon, black pudding, mushrooms, tomato and fried bread, now that's what I call a great way to start the day.  In New England a more traditional style of baked beans, as we Americans have come to know them, are dished up alongside fish cakes and dropped or poached eggs.  Mexicans have been eating beans for breakfast for centuries, they are after all a healthy way to add more protein and fiber to your diet. 
     I decided on sauteing up a little onion, adding a can of baked beans and baking the eggs with a sprinkling of cheese.  I started my 8 inch oven over a full spread, or about 10 coals, on the bottom and 14 on the lid.  Once your beans are at a full bubble, add the eggs and keep a close eye on them because they will be ready in under 10 minutes.  I served them over a toasted English muffin but they would also be delicious piled over thick slices of fried or toasted bread.  I actually liked the sweetness of the Boston style baked beans but there are so many interesting kinds on the market these days you could really switch up the flavor.  The recipe is geared for an 8 inch oven but you can double or triple the quantities if you are cooking for more.  Sprinkle the eggs with crumbled bacon or chopped scallions and chow down on a feast fit for a king.

Baked Beans and Eggs
1 tsp olive or cooking oil
1/4 cup chopped onion
1 16 oz. can baked beans
2-4 eggs
1/3 cup shredded cheese, optional
Chopped scallions or crumbled bacon for garnish
    
     Lightly oil or spray dutch oven.
     Saute onion in oil over a full spread of coals until softened.
     Add can of baked beans; mix well.
     Cover and cook for 10 minutes or until beans are heated through and bubbling.
     Make several indentations in beans; gently slide eggs onto the beans.
     Cover and cook for 4-5 minutes.
     When eggs are cooked halfway sprinkle on cheese.
     Cover and cook until eggs are done the way you like them.
     Serve beans with eggs over toast or English muffins.
     Makes 2 servings.

Saute onion over a full compliment of coals

Add beans

Gently slide eggs over simmering beans

Sprinkle cheese over partially cooked eggs

Bake for 5 more minutes or until cheese has melted and eggs have set

This stick to your ribs breakfast will keep you going all day

3 comments:

  1. Quick, easy, healthy, delicious, there are so many words to describe your yummy creation.

    But really, dropped eggs? Sounds like a messy way of preparing them, scraping all the egg up after you drop it and then cooking it. ;¬)

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  2. I'm sure many of the eggs did end up on the kitchen floor, thanks for your nice comments! Liddy

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