Beans On Toast

1. 1

   Empty the baked beans into a small saucepan.

2. 2

   Prepare a pan to either poach or fry the eggs (your choice, but poached is better).

3. 3

   Start toasting the bread. How many slices is, of course, up to you and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the jam later.

4. 4

   While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea.

5. 5

   Once the toast is on, gently warm the beans, and start to cook the eggs.

6. 6

   As the toast is done, place it on pre-warmed plates, and apply lots of butter to taste.

7. 7

   Divide the beans between the two plates, spreading them over the 2 slices of toast.

8. 8

   Place the cooked eggs on top of the beans, sprinkle a little pepper, (and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.