Speedy Baked Beans with Poached Egg
While tinned baked beans might be considered camping food, these Speedy Baked Beans up the posh factor at the breakfast table while not compromising on style or flavour. Redolent of red wine and served with a softly poached egg, the key to this dish is using sun-ripened tomatoes for their sweetness and bright colour.
For the Speedy Baked Beans:
- 4 rashers of quality bacon, roughly chopped
- extra virgin olive oil
- 1 small brown onion, peeled and diced
- 3 large ripe tomatoes, diced
- 2 Tbsp. tomato passata/paste
- 1 tin of red kidney beans, drained and rinsed
- Worchester sauce
- coarse ground black pepper & sea salt
- 100ml of a good dry red wine
For the Poached Eggs:
- 4 large eggs, at room temperature
- 50ml of white vinegar
- 4 slices of ciabatta or sourdough bread, toasted
- a handful of fresh chives, finely sliced
To make the Speedy Baked Beans:
In a Le Creuset Signature Skillet, gently fry the bacon so as to render the fat. When the bacon is just cooked, add about a teaspoon of olive oil along with the onions and sauté until translucent.
Add the diced tomatoes, passata, beans, red wine and a good glug of Worchester sauce. Season and place in an oven preheated to 190°C for 20 minutes or until bubbling and thickened.
To make the Poached Eggs:
Pour about 8cm of cold water into a small deep saucepan. Add the vinegar and bring to the boil over medium heat.
Crack each egg into a small, shallow bowl. Using a spoon, stir the boiling water to create a whirlpool. Working quickly, tip each egg one at a time into the water.
Cook the eggs for about 3 to 4 minutes for soft and 5 to 6 minutes for hard, skimming any foam from the top of the water. Remove each egg with a slotted spoon and blot with kitchen towel to dry.
Serve the beans piled on a slice of toasted bread and topped with a poached egg, a sprinkling of fresh chives and your favourite hot sauce.
Recipe and images courtesy of Georgia East.