Are you ready for the ultimate breakfast beans?! This gorgeous plate is the perfect family breakfast when you want to serve up something hearty and healthy that takes only minutes to prepare.
A lovely warming breakfast of mixed beans on lovely sourdough toast, all topped with a poached egg, it's a perfect way to fuel a busy morning.
This breakfast packed with protein and utterly delicious with tinned baked beans, chickpeas, edamame.
Start your day with plenty of veg and bring a whole new dimension to a tin of beans!
Here's what to do.
Ingredients
- 1 tsp vegetable oil
- 1/2 red onion thinly sliced
- 1 tsp paprika
- 150 g (5.3 oz) chickpeas rinsed and drained
- 400 g (14.1 oz) tinned no added sugar baked beans
- 100 g (3.5 oz) edamame
- 1 red chilli thinly sliced
- 2 slices sourdough toasted
- 2 tsp slightly salted butter
- 2 large eggs
- Sprig fresh coriander
Equipment
Instructions
Warm the oil in a large nonstick pan over a medium heat.
Add the red onion and paprika.
Fry until soft & aromatic.
Add in the chickpeas.
Add the beans.
Add the edamame.
Stir and warm through.
Poach the eggs according to your preferred method.
Toast the sourdough slices and spread with butter. Spoon the beans onto sourdough toast & top with the chilli slices.
Top with a poached egg, scatter with fresh coriander.
Dig in!
Pointers, tricks and troubleshooting tips for the ultimate breakfast beans
Are breakfast beans easy to make?
These breakfast beans are so easy to make. With a few standard ingredients from the cupboard and fridge, you can have this on the table in no time at all.
Will I need any special equipment for the ultimate breakfast beans?
No special equipment is needed for this recipe. You should be able to find everything you need in the average kitchen.
You'll need a chopping board and knife to prepare the onion, a large nonstick frying pan and wooden spoon to cook the beans and other veg, and a pan of water to poach your eggs.
Where can I buy edamame beans?
In the UK you should be able to find shelled edamame beans in the freezer section with the other frozen veg. Alternatively, you might find them canned in the world foods section. Alternatively, you can get them from your local Asian supermarket.
You can sometimes get them fresh in the grocery section but I prefer to have a ready-shelled bag in the freezer ready for when we need them. They're fantastic in stir-fries and pasta dishes.
Are breakfast beans suitable for vegetarians?
Yes! These breakfast beans on toast make for a deliciously hearty cooked breakfast that is totally vegetarian. No meat, poultry or fish is used to make this recipe.
Are breakfast beans suitable for vegans?
As this recipe sees breakfast beans are served on toast with a poached egg on top, it is not suitable for vegans.
However, it's easy to make this recipe vegan by simply omitting the egg and drizzling your toast with olive oil instead of dairy butter.
You could add some scrambled tofu, too, if you like!
Are breakfast beans gluten-free?
In this recipe, we're spooning the beans onto sourdough toast, which is made from wheat flour. To make this recipe gluten-free, you'll need to toast gluten-free bread instead.
All of the other ingredients should be naturally gluten-free. However, when you're cooking for someone who needs to avoid gluten in their diet, it's important to check all the labels on every ingredient you use to make sure nothing contains gluten.
Thinking about cross-contamination, it's also wise to toast your gluten-free bread under the grill on a clean tray if your toaster is usually used for bread containing gluten.
Are breakfast beans keto-friendly?
Beans, chickpeas, and toast mean this recipe is quite high carbohydrates so is not keto-friendly.
Are breakfast beans healthy?
This recipe uses no added sugar beans, which means it's pretty low in sugar overall.
This hearty breakfast is about 640 calories per serving so you might like to split into four smaller portions depending on how you're planning to spread out your meals throughout that day.
It's great for a warming weekend brunch, high in protein and full of energy so will keep you going for a fun-packed Sunday.
Is this recipe safe to eat while pregnant?
As long as the ingredients are in good condition and you prepare your breakfast beans safely and hygienically ,they shouldn't pose a risk to a pregnant woman.
Advice regarding egg safety whilst pregnant varies from country to country so please check information local to you. In the UK, the NHS has a fantastic resource on foods to avoid whilst pregnant.
You may prefer to serve your beans with a hard-boiled egg, or to cook the poached eggs for a minute or two longer so the yolk sets.
This website does not offer medical advice. Please speak to your health professional if you have any questions or concerns.
What goes well with breakfast beans?
This is a whole breakfast in itself. A good brew always goes well, be that tea or coffee, or a refreshing glass of juice or water.
If a cooked breakfast isn't complete for you without bacon, you could half a slice each. Or if you're vegetarian or vegan, how about a few slices of meat-free bacon?
This breakfast would also be lovely with some carrot and coriander fritters.
Can I make this recipe without paprika?
Yes, if you don't have any paprika, you can experiment with other spices or just leave it out. I find adding warming, slightly sweet paprika in with the onions really helps to bring depth and flavour to this recipe.
Alternatives you could use are smoked paprika, cayenne pepper, cumin, or mild curry powder. A little sumac sprinkled on top to serve also brings a lovely lemony hit to the egg and beans. Have a play around with whatever you have in the spice rack.
I haven’t got chickpeas can I use kidney beans?
Any tinned beans will work in this recipe so whatever you have to hand will work just fine. I love this recipe with butterbeans too. Whatever beans you pick, make sure to give them a good rinse before adding them into the mix.
Of course, if you change any of the ingredients in this recipe, be aware that the nutritional content will also change.
If you are using chickpeas, you can keep the cloudy liquid from the tin. This is known as aquafaba and can be used in egg-free baking.
Can I add extra veg to breakfast beans?
These beans are already packed with chickpeas and edamame. You can add more veg if you like. For convenience, I find it easiest to add frozen veg to these breakfast beans. A handful of frozen peppers would work well, or a couple of blocks of frozen spinach to add some more green.
Adding extra veg can be a great way to bulk this recipe out for more people as the base servings are for 2 people. With some extra veg and a squeeze of tomato puree, you could easily increase this recipe enough to make two grown-up portions and two kid-size portions.
How should I store breakfast beans?
Any leftover breakfast beans should be stored in the fridge, or frozen on the day of making. Pop your bean mix into a suitable container, or keep in a well-covered bowl in the fridge.
The toast won't keep well, non will the eggs, so ideally set the spare beans aside as you're serving rather than after you've assembled the dish.
Can I leave breakfast beans out on the counter?
No, its not safe to leave breakfast beans out on the counter. They need to be cooled and put in the fridge as soon as possible (within two hours of making) to reduce the risk of bacteria and other nasties spreading.
Can I freeze breakfast beans?
Yes, you can freeze the bean mix element of breakfast beans.
Put the bean mix you want to freeze into a suitable, freezer-safe, sealed container. Get it cooled and in the freezer within 2 hours of cooking. Don't forget to label the container with the date and what's inside.
You can thaw out your beans in the fridge overnight or reheat from frozen. Once thawed make sure to eat within 24 hours, and don't re-freeze any leftovers.
How long do breakfast beans keep?
When kept in the fridge in a sealed container, your breakfast beans will keep for up to 2 days.
If frozen, they will keep for up to 2 months. Keep in mind when freezing beans they will become softer when reheated.
Can I make breakfast beans ahead?
You can make the beany element of this dish ahead and keep it in the fridge for up to 2 days.
Poached eggs and toast are best made fresh, but if you've made the beans ahead, this will allow you to concentrate on getting the perfect poached egg using one of these three methods, whilst the beans warm through and the toast does its thing.
What is the best way to reheat breakfast beans?
Breakfast beans can be reheated simply in the microwave or in a saucepan on the hob.
When microwaving, transfer the breakfast beans into a microwave-safe bowl and loosely cover. Heat on high for 2-3 minutes, stirring halfway through. Make sure the beans are hot all the way through.
If you're heating the bean mix up on the hob you might wish to add a tablespoon or two of water to help stop the beans sticking to the pan. Heat over a low heat for 5 minutes until just starting to bubble, stir as you're heating to make sure everything is evenly warmed and they don't stick to the pan.
Can I make breakfast beans in a different quantity?
It's really simple to make more or less of this recipe. You'll see on the recipe card below the base is set to 2 servings. You can change this number with the little pop up slider that appears when you click on the number of servings.
Move the slider to get the number of servings you want to make, keep in mind we're using tins here, so if you can keep the number in multiples of 2 then you won't end up with half a tin of something.
And remember any leftovers can be frozen or kept in the fridge for up to 2 days.
Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
Everything for these breakfast beans is mixed in the nonstick frying pan so no need to get out the stand mixer for this recipe.
Can I make breakfast beans with a food processor?
If you're making a large amount it might be helpful to chop the onion in a food processor before mixing with the paprika.
But for just two servings its probably easier to just use a chopping board to get a fine slice for your red onion.
Can I bake this recipe?
If you want to, you could turn this into a baked egg recipe rather than poaching the eggs - a little bit like a shakshuka.
Preheat the oven to 200C (180C fan), then soften the onion with paprika on the hob as normal. Ideally, use a small casserole dish or skillet that can go from hob to oven as this'll save on washing up!
Now, if you need to, transfer into an oven-safe dish, add the beans, drained chickpeas, and edamame and mix well.
Level out the bean mix and then push the back of a spoon into the mixture to create two wells for the eggs. Crack an egg into each well and bake in the oven for about 15 minutes.
When the eggs are done, carefully serve onto sourdough toast, with an egg for each serving.
How can I make sure breakfast beans are perfectly cooked?
Once you've got all the ingredients cooking in the pan on the hob, you'll know when the beans are ready when the sauce is just starting to pop with a few simmering bubbles. You don't want it to be boiling as this will quickly dry out the beans, and risk them breaking down or sticking to the pan.
Make sure to take the time to soften the onions at the start as this really helps the flavour develop.
Heat everything through on a low heat, this way you can poach the eggs without worrying the beans will burn or overcook.
Use one of these methods to get perfect poached eggs every time.
Why did my breakfast beans turn out dry and burnt?
Since you're cooking this recipe on the hob over a low heat, you've got lots of control and it shouldn't burn unless you get distracted. If yours burned, it's likely that either the hob was set to too high a heat, or the beans were left unstirred for too long, or both!
Some tins of beans don't have much sauce in, so if you're worried you mixture looks dry from the outset, you can add a tablespoon of water. Conversely, if you think your sauce looks too watery, a little tomato puree will add flavour and help it to thicken.
Once the onions are cooked, make sure to turn the heat down on the hob so the beans are cooking over a low heat.
It only takes a few minutes to cook the beans so don't leave them on the hob for ages. If the beans are cooked before the toast and eggs are ready, you can turn off the heat and put a lid on the pan to keep them warm.
Why did my breakfast beans turn out undercooked?
If your beans haven't warmed through, they simply haven't been on the hob long enough. You can check your beans are cooked by stirring them well and then using a clean spoon to take a small bite.
It's really important to make sure every element is fully cooked through. This is particularly important if you are using frozen edamame. If you want, you could steam the edamame for a couple of minutes in a separate pan, or heat in the microwave for a minute before adding to the bean mix.
Why did my breakfast beans taste bland?
With the lovely caramelised onions, paprika, the sauce that comes with the beans, all that lovely veg, as well as chilli and coriander toppings, this dish definitely shouldn't be bland. Perhaps you missed something out?
If you're struggling to add flavour, season your bean mix with salt and pepper to bring all the flavours out to their full potential. If you still find the beans plain, you could try adding more chili, a teaspoon of cumin or a touch of garlic granules to add another level of taste to the dish.
How can I add/change the flavours in these breakfast beans?
You can easily play round with the spice mix if you want to experiment with different flavours. Try adding cumin, or a little powdered chili with the onions. Half a teaspoon of turmeric works well too. If you like, you can also add a clove of garlic, minced or finely sliced, to the pan with the onions.
This recipe is pretty flexible, so you can make use of what you have in the cupboard or freezer. You can use different tinned beans instead of chickpeas, and frozen spinach instead of edamame if you like.
And you don't have to serve it on sourdough toast, of course. If you prefer a granary or fluffy white loaf instead, go with that! It's lovely on rye bread too.
What is the origin of this recipe?
Baked beans are a classic breakfast staple and this recipe amps them up to the ultimate breakfast beans with spices and other beans to add flavour and depth. And of course, it's all topped off with a perfectly poached egg to make for a delicious start to the day. Yum.
Print this recipe for breakfast beans
Ultimate breakfast beans
Ingredients
- 1 tsp vegetable oil
- 1/2 red onion thinly sliced
- 1 tsp paprika
- 150 g (5.3 oz) chickpeas rinsed and drained
- 400 g (14.1 oz) tinned no added sugar baked beans
- 100 g (3.5 oz) edamame
- 1 red chilli thinly sliced
- 2 slices sourdough toasted
- 2 tsp slightly salted butter
- 2 large eggs
- Sprig fresh coriander
Instructions
- Warm the oil in a large nonstick pan over a medium heat.
- Add the red onion and paprika and fry until soft & aromatic.
- Stir in the chickpeas, beans and edamame. Warm through.
- Toast the sourdough slices and spread with butter.
- Spoon the beans onto the sourdough toast & top with the chilli slices.
- Top with a poached egg, scatter with fresh coriander and dig in!
Video
Notes
Nutrition
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