I think I’ve said it before but we’re not big breakfast people. Waking up is torture enough each morning and the thought of consuming something just makes me nauseous. For me, it’s just throw on some clothes, gather my things and I’m out the door in ten minutes flat (Blai can confirm this – apparently I’m not particularly verbose in the morning. I just sort of grunt). On weekends, I tend to crawl out into the living room and plonk myself on the sofa, it being a convenient and more socially acceptable substitute for the bed at 11am (I think).
But here’s the thing, though I don’t eat breakfast, I really like the idea of it. Sweet breakfasts don’t do it for me so no pancakes or waffles or even cereals. For me, it’s all about the savoury. Bacon, fried eggs, sausages, fried noodles, noodle soups, leftover pizza – that is, if I could stomach it. But once in a while, always on a weekend, I’ll strive to make some brunch – too late for breakfast, just a little too early for lunch – and we’ll feast before the day’s events.
Baked eggs are very popular in our household – I love the look of the eggs nestling in their little beds of spinach or potato chunks or stew or what have you. For brunch last weekend, I set the eggs on top of baked beans, not just any baked beans but some doctored up ones – this time with chorizo and onion. Thanks to the dish’s tinned beginnings too, it’s very quick to put together. I served them with sausages, rocket leaves and toasted muffins. A good way to start the…uh… afternoon!
Baked Eggs and Beans
serves 2.
3-4 large eggs
1 tin baked beans
1 medium onion, chopped
1 tbsp olive oil
a few slices of cured chorizo (or 1-2 cooking ones, if you have it), chopped
a dash of Worcestershire sauce
Tabasco to taste
freshly cracked black pepper
Preheat your oven to 180C.
Heat a pot over medium heat and add the olive oil. Fry the chopped onion until translucent though no harm would be done if you fry them till golden brown. Toss in the chopped chorizo and fry them until they’re frizzled. Add the tin of baked beans and stir through. Season with the Tabasco and Worcestershire sauce and let the beans bubble for a bit. Take off the heat and add lots of freshly ground black pepper. Stir well. Pour into a baking dish that will comfortably hold the number of eggs you’re using.
Make a few indentations in the beans and crack an egg into each dent. Place the baking dish in the oven and bake for about 12-15 minutes or longer if needed, until the whites have set. The egg yolks should have nestled into the beans, protecting them from the heat of the oven and so they should still be liquid. Serve with other brunchy things.
Fri, 19 Mar, 2010 at 23:47
you dont like brekkie and THIS is what you created in your kitchen? it’s fabulous! what would you have created had you actually liked brekkie, su-lin? 😉 this is gorgeous. i shall make it one day. my husb and i adore eggs. youre malaysian, right? (forgive me if i am wrong!) what about all that gorgeous roti telur and nasi lemak the malaysians eat for breakfast, do you like it? makes me want to convert 🙂
lovely photos and write-up, su-lin. x shayma
Fri, 19 Mar, 2010 at 23:52
ps shall have to admit the chorizo, hope you dont mind (we run a pork-free kitchen, tee hee)
Sat, 20 Mar, 2010 at 03:10
Woah!!!! Looking good!
Sat, 20 Mar, 2010 at 06:33
this sounds delicious! I would wilt if I didn’t have breakfast 😉
Sat, 20 Mar, 2010 at 10:18
what a good idea! i’m not a huge fan of baked beans but have just about managed to get used to the low sodium kind – i think the addition of chorizo may get me firmly on side.
Sat, 20 Mar, 2010 at 15:39
i like the baked beans just by themselves here, but the addition of the egg is perfection! i could eat this for brunch fo-sho!
Sat, 20 Mar, 2010 at 21:34
Ahh these look good. A perfect brunch indeed.
Sun, 21 Mar, 2010 at 07:05
Been wanting to try my hand at baked eggs! Thanks for the push. 🙂 Looks lovely.
Sun, 21 Mar, 2010 at 10:36
Whoa far too healthy for breakfast. You need to cut out the greens to make it more appropriate.
Anyway the baked eggs sound awesome. Will ask the wife to make when we get back to England and actually need to start cooking again 🙂
Sun, 21 Mar, 2010 at 16:19
I need a good long pause between waking up and eating – this looks perfect for about 11.30! And some of my Mexican chorizo would be so good in it…
Mon, 22 Mar, 2010 at 01:21
I’ve heard about beans and eggs, but have never had them. Very intriguing… What brand of beans do you recommend? I am one of those who can’t get out of bed unless I have the solemn promise from the universe that breakfast is one the way…
Tue, 23 Mar, 2010 at 13:55
shayma: I was born in Malaysia, yes! I adore roti canai et al – I’m going to Singapore for work in a few months and can’t wait to start eating there!
ivan: Hehe, thanks!
kat: 😀 We are opposites then! I’m a total night owl.
Marina: Don’t forget the onions! My mum used to doctor tinned baked beans up all the time!
Donald: Yeah! You definitely don’t have to have the eggs. Totally optional.
Su-yin: Thank you!
Marie: Ooh, go for it! So easy (good for when one’s eyes haven’t fully opened).
Wild Boar: 😀 Good point. I should replace the rocket with bacon next time. That’ll make it three types of pork in the meal!
foodycat: omg, your chorizo would be AMAZING here! I definitely have to try your recipe one day!
foodhoe: I happened to have a tin of Heinz beans at home. Careful though, baked beans over here are totally different to baked beans in the US. Here they are more red and tomatoey. In the US, they’re more like Boston baked beans with the pork and the molasses. More brown.
Sun, 25 Apr, 2010 at 06:13
this is a breakfast i will truly enjoy.. i love the beans and eggs together… mmmm yum… and for me with an addition of rice… perfect!
malou
Mon, 26 Apr, 2010 at 15:35
They sound like fun!
Tue, 27 Apr, 2010 at 13:18
skip to malou: Oooh, with rice! Never thought of that but I have seen recipes for pork stir fried with baked beans to be eaten with rice!
Maninas: Thank you!
Fri, 11 May, 2012 at 17:41
thanks for this recipe 🙂
I tested and translated this to finnish and will make a blogpost of it.
Will release it someday in future
You get of course credits and link.
Thu, 5 Nov, 2015 at 13:57
wow, this looks so good!