Printable Version
Baked Eggs and Beans by Martyn Nail
Ingredients
- 4 large British Lion eggs
- 1 tin of baked beans
- salt and pepper
- a little butter
- toast to serve
Preparation time: 5 mins.
Cooking time: 7 mins.
Serves: 4.
This dish is inspired by a classic dish ‘eggs en cocotte’ - an egg baked in a dish in the oven with a little cream and seasoning until just set. Here I have made it with store cupboard ingredients, perfect for a fun family breakfast, even dad and the kids could impress with this recipe.
Method
- Brush the insides of four small white dishes with soft butter and season with salt and pepper.
- Heat the beans in a small pan and drain some of the sauce from the beans and reserve, spoon some of the beans into the bottom of each dish.
- Crack each egg into a cup and check there is no unwanted shell, then pour on top of the beans, repeat for each dish.
- Place the white dishes on a piece of kitchen paper in the bottom of a deep roasting tray, then gently pour boiling water around the dishes until half way up the mould, and place in the oven.
- Check after seven minutes – the white should be just set and the yolk still runny, bake for longer if you prefer them firmer.
- Warm the tomato sauce and pour around the egg and serve with buttered toast.