Baked Eggs and Beans on Toast Recipe

Name: Baked Eggs and Beans on Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 1/2 small onion, chopped; 1 tablespoon tomato paste; 2 tablespoons apple cider vinegar; 1 tablespoon honey mustard; 2 teaspoons Worcestershire sauce or steak sauce; Kosher salt and freshly ground pepper; 2 15 -ounce cans navy beans (1 undrained; 1 drained and rinsed); 8 large eggs; 4 thick slices crusty bread; 2 cups halved grape tomatoes; 1/4 cup chopped fresh parsley

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 small onion, chopped
1 tablespoon tomato paste
2 tablespoons apple cider vinegar
1 tablespoon honey mustard
2 teaspoons Worcestershire sauce or steak sauce
Kosher salt and freshly ground pepper
2 15 -ounce cans navy beans (1 undrained; 1 drained and rinsed)
8 large eggs
4 thick slices crusty bread
2 cups halved grape tomatoes
1/4 cup chopped fresh parsley

1
Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat.
2
Add the onion and cook, stirring, until golden, about 5 minutes.
3
Add the tomato paste and cook, stirring, 1 more minute.
4
Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste.
5
Bring to a simmer, then add the beans, plus the liquid from one of the cans.
6
Cook until the beans are soft, about 5 more minutes.
7
Make eight indentations in the bean mixture and crack an egg into each.
8
Sprinkle with salt and pepper and transfer to the oven.
9
Bake until the egg whites are set, 10 to 14 minutes.
10
Meanwhile, heat a large skillet over medium-high heat.
11
Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side.
12
Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl.
13
Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.
14
Per serving: Calories 559; Fat 20 g (Saturated 5 g); Cholesterol 430 mg; Sodium 630 mg; Carbohydrate 67 g; Fiber 12 g; Protein 29 g
15
Photograph by Antonis Achilleos

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for brushing, 1/2 small onion, chopped, 1 tablespoon tomato paste, 2 tablespoons apple cider vinegar, and more.

Yes, Baked Eggs and Beans on Toast falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggs and Beans on Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions