James Strawbridge’s Posh Beans on Toast
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 Tracklements 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!
Get this recipe’s ingredients in one easy bundle.
The Green Grass and High Tides Podcast
In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.