Egg And Beans On Toast Mexican Style Recipes

BAKED EGGS AND BEANS ON TOAST

Steps:

• Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
• Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.

MEXICAN-STYLE BEANS AND EGGS

Steps:

• In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
• Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
• Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.

EGG AND BEANS ON TOAST: MEXICAN STYLE

Steps:

• Start by making the pico de gallo, so the flavours have a chance to infuse. In a small bowl squeeze the lime juice over the sliced onions and grated garlic. Give a good stir.
• Add the tomatoes, jalapeño and coriander leaves. Give another good stir and set aside.
• Heat the oil up in a medium sized pan over a moderate heat.
• Sprinkle in the cumin seeds and allow them to sizzle for thirty seconds or so. Then add the onion, garlic and salt. Fry, stirring occasionally until the onion is cooked through and just starting to turn golden.
• Add the beans, oregano and chilli flakes and give a good stir. Add a splash of water, clamp the lid on and cook for 3-4 minutes. If the beans look like they're catching on the bottom of the pan, add another splash of water. Turn the heat off.
• Whilst the eggs are cooking, mash the beans roughly with a potato masher.
• Whilst the beans are cooking, break the eggs into a medium sized bowl. Add the milk, salt and pepper. Whisk it all up with a fork.
• In a non-stick frying pan, heat the butter over a moderate heat until it starts to sizzle. I use my cast iron skillet.
• Pour in the egg mixture and leave it to cook for thirty seconds or so. Then before, it turns into an omelette, give an occasional stir. As soon as all the liquid has disappeared, take off the heat. Scrambled eggs are at their best when they're just cooked through, but before they turn rubbery.
• Before you start cooking the eggs, start toasting the bread.
• Divide the beans equally between the four slices of toast. Place a spoonful or two of eggs over the beans, then top with pico de gallo.
• Tuck in quickly before it gets cold.

BEANS ON TOAST

Steps:

• Empty the baked beans into a small saucepan.
• Prepare a pan to either poach or fry the eggs (your choice, but poached is better).
• 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.
• 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.
• Once the toast is on, gently warm the beans, and start to cook the eggs.
• As the toast is done, place it on pre-warmed plates, and apply lots of butter to taste.
• Divide the beans between the two plates, spreading them over the 2 slices of toast.
• 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.

15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS

Steps:

• Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
• While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
• Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.