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. This recipe is made with tinned baked beans, chickpeas, edamame so that you can start your day with plenty of veg!
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!
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 within 2 hours of making.