Smoky baked bean breakfast bowls

Packed with nutrients, these smoking baked bean breakfast bowls are the perfect brunch recipe that the whole family will love!

Quick and easy to whip up and can be served with flatbreads or toast for extra sustenance.

Smoky baked bean breakfast bowls


Breakfast English


By Claire Ferrandi Serves: 4

Total Time: 30 minutes

The perfect way to start the day. Try this recipe for smoky baked bean breakfast bowls. It only takes 30 minutes and is gluten- and wheat-free.

Ingredients

  • Olive oil/canola oil
  • 2 peeled and minced garlic cloves
  • leaves of 2 rosemary sprigs
  • 2 large, diced tomatoes
  • 2,5ml (½ tsp) dried chilli flakes
  • 2 x 410g tins baked beans in tomato sauce
  • salt and freshly ground black pepper to taste
  • a few drops of hickory liquid smoke (optional)
  • 4 eggs
  • fresh basil sprigs

Instructions

1

HEAT a large frying pan over low heat and add a drizzle of olive/canola oil.

2

ADD 2 peeled and minced garlic cloves and leaves of 2 rosemary sprigs, and fry, 2 minutes.

3

ADD 2 large, diced tomatoes and 2,5ml (½ tsp) dried chilli flakes to the pan. Increase the heat to medium and fry, stirring, 5 minutes.

4

ADD 2 x 410g tins baked beans in tomato sauce and simmer, 10 minutes. Season with salt and freshly ground black pepper to taste, and add a few drops of hickory liquid smoke (optional).

5

BRING the bean mixture to a very gentle simmer and have 4 eggs at the ready. You’ll be poaching the eggs in the bean mixture, so make an egg-sized well on one side of the pan and add an egg to it, then add the 3 remaining eggs in the same way (you should have a pan of gently bubbly beans, with 4 eggs poaching in the beans).

6

COVER the pan with a lid and simmer until the eggs are cooked to your liking, about 4 minutes for medium.

7

SERVE in bowls, garnished with fresh basil sprigs.

Made this Smoky baked bean breakfast bowl recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

ALSO SEE: Crispy baked egg tartlets

Crispy baked egg tartlets

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart  

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