Spiked Beans N Toast 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.

WEEKNIGHT BEANS ON TOAST

Steps:

• Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2 1/2 tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10-12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.
• Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
• Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).
• Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
• Do Ahead
• Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.

SPICY BEANS ON TOAST

Steps:

• Put a frying pan of water on to boil for the eggs, and toast the bread. Heat the oil in a pan, add the onion and gently cook for a few mins until it softens. Sprinkle the spices into the pan and stir briefly to toast them. Tip in the tomatoes and beans, and warm through.
• Turn down the heat under the frying pan so that the water is just simmering, then crack in the eggs and gently poach them until the whites are firm but the yolks are still runny. Pile the beans onto the toast (you can butter the slices or leave them plain), place the eggs on top and sprinkle with extra cumin. If you have any fresh herbs around like coriander or parsley, you can sprinkle them on, too.

BAKED BEANS ON TOAST

Steps:

• toast your bread.
• butter if you like butter.
• cut into 2 big diagonal traingles.
• heat baked beans.
• pour over toast.
• serve.

SPIKED BEANS AND TOAST

Steps:

• Heat a skillet over med-high heat; add the bacon and cook until crisp, 5 minutes.
• Add in the onions; decrease heat to medium; cook the onions with the bacon until they are soft, 5-6 minutes.
• Stir in the baked beans; heat the beans through, then decrease heat to low.
• Remove pan from heat; add in the whiskey and stir it in; then return pan to the heat.
• If the whiskey flames, the flame will die out in less than 10 seconds-just be prepared.
• For a full whiskey-spiked flavor, the trick is to avoid the flame and just warm the alcohol; think hot toddy.
• Season the spiked beans with black pepper.
• Combine the softened butter with the honey; spread the mixture evenly over the toast; serve the beans with honey-buttered toast.