Studio 5 - Weekdays at 11am on KSL 5

Toast and Beans Breakfast Stack

By Sue Neal
Put your barbecue leftovers to good use...for breakfast!

Sue Neal shares an American take on the classic British Beans on Toast.

Method:

Toast and Beans Breakfast Stack

Ingredients:

  • Your favorite baked beans recipe (I use Pioneer Woman's)
  • 1 slice of bread
  • 1/2 an avocado
  • 1 egg over easy
  • olive oil
  • green onions
  • cherry tomatoes
  • white balsamic vinegar
  • salt and pepper

Method:

Toast a nice thick slide of good bread. Spoon hot beans on top, layer half of an avocado over beans and top with an over easy egg. Drizzle with a bit of good olive oil and sprinkle with finely sliced green onions.

Tomatoes play an important role in the taste of this dish. Toss some cherry tomatoes in a little white balsamic vinegar, olive oil, salt & pepper or slice tomatoes and add to the stack. The tomatoes brighten the dish in color and taste!

Tip: If beans have thickened in the fridge, when reheating, add a little warm water until the consistency is a bit saucy.

Find more about Sue's card class at www.sueneal.blogspot.com.

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