Who said beans on toast can’t be sophisticated? James gives this quintessential British dish a posh twist with a trio of organic beans, some fried eggs and a sprinkling of sage. Serve with a piping hot cup of coffee for the perfect lazy breakfast, brunch or late night supper!
- 1 small loaf of white sourdough, sliced
- 1 tin of pinto beans, drained
- 1 tin of black beans, drained
- 1 tin of black-eyed beans, drained
- 2 tbsp olive oil
- 2 tsp BBQ seasoning or smoked paprika
- 1 red onion, roughly chopped
- 1 shot of coffee
- ½ bottle brown sauce
- 150g tinned chopped tomatoes
- Pinch of salt and cracked black pepper
- 4-6 free range eggs, oil for frying
- 12 sage leaves
- Sauté the red onion for 4-5 mins in 1 tablespoon of oil on a medium to high heat. After 1-2 mins, add the BBQ seasoning or smoked paprika and fry until soft and caramelised.
- Add the brown sauce and shot of coffee and stir well. Mix in the chopped tomatoes and beans, then reduce the heat to a low simmer, stirring occasionally to stop the beans from sticking to the bottom of the pan. Cook the beans covered with a lid for 15-20 mins to bring all the flavours together. Season to taste.
- Use the remaining oil to fry your sage leaves for 2-3 mins until crispy. Remove from the pan and soak the excess oil off the sage by placing it on a sheet of kitchen roll. Keep the sage-infused oil in the pan to fry your eggs.
- Toast the sourdough bread. Fry the eggs in the sage-flavoured oil - sunny side up for a rich, runny yolk is delicious, but you can cook the eggs to your preference! While they are frying, sprinkle over some of the crispy sage and a pinch of salt.
- To serve, pile the smoky beans over the toasted sourdough and top with the fried eggs. Drizzle with a little chilli oil and a good sprinkle of the remaining crispy sage leaves. Season and serve with hot coffee on the side and extra toast, buttered to your liking!