cooco logo
Search icon
Notification icon
Spicy breakfast beans on toast

Spicy breakfast beans on toast

By Ethan Makhoul
15’ Prep time
15’ Cook time
30’ Total time
237 Calories
4 Serving

Summary

Try this spicy twist on a classic british breakfast with the help of bush’s® beans.
Ethan Makhoul 0 Followers

Step by Step

Check circle icon

Step 1

Make the harissa onions: Heat the olive oil in a medium skillet over medium-low heat. Add the onion and garlic and cook for 5–8 minutes, until the onion is browned and very soft. Add the salt and harissa and cook for an additional minute, until fragrant and well-combined. Remove the pan from the heat.
Check circle icon

Step 2

Fill a large saucepan with water and bring to a boil over medium-high heat, then reduce the heat to medium-low heat to maintain a simmer. Crack each egg into its own ramekin. Use a spoon to stir the water to create a whirlpool, then drop the eggs into the center, one by one. Poach the eggs for 4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to transfer the eggs to a paper towel-lined plate to drain.
Check circle icon

Step 3

Top the toasted bread with the harissa onions and warm Bush’s® Brown Sugar Hickory Baked Beans. Top each portion with a poached egg, then sprinkle with the chives and salt and pepper to taste.
Check circle icon

Step 4

Enjoy!

Ingredient

  • Garlic clove
    Garlic clove
    1
  • Large eggs
    Large eggs
    4
  • Olive oil
    Olive oil
    1 tablespoon
  • Kosher salt
    Kosher salt
    0.25 teaspoon
  • Harissa
    Harissa
    1 teaspoon
  • Bush’s® brown sugar hickory baked beans
    Bush’s® brown sugar hickory baked beans
    16 oz
  • Sourdough bread
    Sourdough bread
    4 thick slices
  • Finely chopped fresh chives
    Finely chopped fresh chives
    1 tablespoon
  • Large yellow onion
    Large yellow onion
    1
User Avatar Cooco Assistant

Press Start button to talk to assistant