Bacon-and-Egg Baked Beans

Adapted from the ever reliable Adam Law on goodfood.com.au, these beans are definitely a cut above the tinned variety. Even Jenny (who hates tinned baked beans with a vengeance!!) finds them yummy.

Adam cooks his eggs directly in the bean mix, but Crosley prefers separately poaching the eggs.

Adam suggests that you make the beans in advance as, although simple to cook, they take quite a bit of time. Then finish the dish by topping with the eggs at breakfast time. The cooked bean mix will also keep in a sealed container in the fridge for several days.

Serves 6

Ingredients

Equipment Required

500g dried borlotti beans
1 tbsp olive oil
300g speck or thick-cut bacon, cut into wide batons
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
700ml tomato passata
2 tbsp tomato sauce
1 tbsp worcestershire sauce
1 cup chicken stock
1 tsp salt
2 tbsp golden syrup
4 sprigs thyme
3 bay leaves
1 sprig rosemary
6 eggs (or 1 per serve)
2 tbsp finely chopped chives, to serve

Large pot

Large casserole dish

Method

Soak the beans overnight in a large pot covered with ample water with 1 teaspoon of salt added
Drain the beans and return to the pot, cover with more water and bring to a simmer. Simmer for 15 minutes, then drain
Heat oven to 160C fan-forced (180C conventional)
Heat a large, low casserole dish over medium heat and add the olive oil and spec batons. Fry for about 3 minutes until the pieces are lightly browned
Add the onion, carrot and celery and fry for about 5 minutes until the onion is translucent and fragrant
Add the drained beans and all the remaining ingredients except for the eggs and chives
Add enough hot water to cover the beans, cover with a tight-fitting lid and transfer to the oven for 3-4 hours. Check the beans every hour and add more hot water to cover if needed.
When ready to eat, poach an egg for each serve.
Place poached egg on top of each serve
Scatter with chives and serve with toast

Notes

Key Word Search Tags

Breakfast, poached eggs, baked beans

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