The grilled tomatoes as a luxury that I will sometimes use, especially for a lunch. They add a bit more filling to the final result.
A perfectly delicious breakfast or lunch that only takes a short time to prepare.
Cooking Time: 15 mins
- 8 slices Wholemeal Bread
- 2 400g/14oz tins of Baked Beans
- 5 Large Eggs
- Butter or Olive Spread
- 4 tomatoes
- 1-2 tsp chopped fresh Basil
- Salt and pepper to taste
- Toast the bread using either a toaster or a hot grill(broiler).
- As the bread toasts, beat the eggs then add in a little milk. The exact amount depends on your taste in scrambled eggs because the more milk there is then the runnier the finished eggs will be. Add in salt and pepper to taste.
- Empty the cans of beans into a pan and heat on a medium setting. Be sure that they are thoroughly cooked before serving.
- Halve the tomatoes then sprinkle with basil and drizzle with a little Olive Oil. Place under a hot grill to cook. Takes about 5 minutes.
- Melt the butter or olive spread in a pan on a lowish heat then pour in the egg and milk mixture.
- Spread the toasted breaded with either butter or olive spread then place on 4 serving plates. Keep stirring the egg mixture while you do this so that it cooks evenly.
- Take the cooked basil tomatoes from under the grill and place two halves on each plate.
- Divide the cooked scrambled egg into four and spoon each portion onto one of the the pieces of toast on each plate.
- Do the same with the baked beans, spooning them onto the other slice of toasted bread.
- Serve quickly because scrambled egg does go cold in a very short time. Ketchup, tabasco , brown sauce or others can, of course, be used at the table to vary the flavour.
For a variation on this or any other baked bean dish, try mixing some curry powder or paste into the beans so that you end up with Curried Beans. It is certainly a different way to prepare this Baked Beans and Scrambled Egg Lunch.