I am a sucker for a runny egg. I absolutely love them. When I flipped through the November issue of Food Network magazine, I instantly stopped on the page for Eggs and Beans on Toast. Then I wiped the drool off my face. Their version is a bit different since their recipe calls for baking the eggs, but I didn’t want to bake four eggs in advance, so I chose to fry mine. This way, I could make most of the recipe and store it in the fridge and all I had to do was fry an egg for the leftovers.
So, how’s it taste?
I savored every bite. I’m thinking about going to the store and getting the ingredients to make this again as I type. This is going to be a meal I make several times in my kitchen. It’s super quick and easy and the leftovers taste as if you just made it. The beans have so much flavor. Tomato paste, apple cider vinegar, honey mustard, and Worcestershire. Sounds a little odd, but it’s phenomenal. Tangy, savory, slightly sweet, it appeals to every taste. Crunchy toast, creamy beans, runny egg, and topped with a burst of fresh flavor from the tomato salad. It’s nothing fancy, but there’s so much going on in every bite. It’s great for a quick dinner or a hearty breakfast or just because you want really really good food quickly! Yep, I’m heading to the grocery store very soon.
PrintEggs and Beans on Toast
adapted from Food Network magazine, November 2011
serves 4
Ingredients:
2 cups grape tomatoes, halved
1/4 cup fresh parsley, chopped
2 tbsp. olive oil, divided
1/2 small onion, chopped
1 tbsp. tomato paste
2 tbsp. apple cider vinegar
1 tbsp. honey mustard
2 tsp. Worcestershire sauce
1/2 cup water
Salt & freshly ground black pepper
2 (15 oz.) cans navy beans (1 undrained, 1 drained & rinsed)
4 thick slices crusty bread, toasted
4 large eggs
4 tbsp. butter
Directions:
1. Toss the tomatoes, parsley, 1/2 tablespoon of olive oil and salt and pepper to taste in a bowl. Set aside.
2. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring until golden, about 5 minutes. Add the tomato paste and cook, stirring one more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until beans are soft, about 5 minutes.
3. Heat butter in another skillet on medium heat. Take one egg, crack it on the side of the pan and carefully slide it into the pan. Do the same with the remaining eggs. Add salt and pepper to taste, if desired. Fry the eggs until the egg whites have solidified and set, but the yolks remain runny. (Or you can fry one if you want a single serving and save the beans and tomato salad in the fridge for later.)
4. Divide the toasted bread among plates. Top each with beans, one egg, and the tomato salad.
wow, this looks like a great dish to start the day out with!! it’s filling and hearty and I LOVE a runny egg too 🙂 I used to not and used to think I’d get a disease lol, but I’ve since changed my views on it. I would love to make this for breakfast one morning 🙂
It really is. It’s so filling without being a ton of food and the flavors are incredible.
I have several thoughts:
1) It looks affordable. Yay!
2) It looks British.
3) I have dried navy beans in the pantry.
4) I think I will make this.
😀 Thanks for posting. Do you like the Food Network mag? I have a $15.00 gift certificate from magazines.com, and their magazine was pretty low in price, and one where I wouldn’t really have to make up much in terms of my own money.
I hope you enjoy. I sure did! Yes, I really like the magazine. It’s one of the few that I save every issue. They do a snapshot of all the recipes inside, so it’s easy to find something later. My mom has the subscription and passes them on to me when she’s done. 😉
Hey, Leah!
Just wanted you to know that I made this recipe! 🙂
Here were my variations: first, yesterday, I baked a loaf of No Knead Bread àla Mark Bittman from the NY Times (the variation he uses is that he adds an additional 1/4 t. of yeast and 1/4 t. vinegar, and these additions speed up the rising time. Takes it from needing 12-18 hours of rising time down to 4 hours of rising time.) Turned out like a loaf of Tuscan bread from Provence. Used that nice crusty bread for my toast.
Then, since money’s tight, I cooked a big pot of Great Northern Beans yesterday, because I didn’t have any navy beans on hand. To them, while they were cooking, I added a couple of smashed garlic cloves, a big bay leaf, and a mire-poix of sautéed carrot, onion and celery.
Did that yesterday, so that tonight, I prepared the beans as your recipe suggested, and toasted my yummy homemade bread.
I admit, the first couple of bites were a bit weird, but the egg yolk was so nice overtop of those beans, and the tomatoes and parsley were a nice touch. They still strike me as a bit weird, but, I’m glad they were there.
Two thumbs up!
I just might make this again!
Then
Glad you enjoyed it! It’s a lot of different flavors going on, but they somehow come together for a tasty, unique dish.
my boyfriend and i love making beans on toast and speaking to each other in British accents – tmi? 😉
Definitely not TMI, as I’ll be speaking in a British accent the next time I make it, lol!
I just found your page and I absolutely love it! I’m also a foodie and I just started actually cooking rather than just pay for meals. I live in England and I will definitely use tomatoes in my next beans on toast. xx
Thanks so much, Melanie! You’ll have to make this and tell me what you think. The tomato salad on top is a tasty addition for sure!