Put your barbecue leftovers to good use…for breakfast!
Sue Neal shares an American take on the classic British Beans on Toast.
Toast and Beans Breakfast Stack
Your favorite baked beans recipe (I use Pioneer Woman’s)
1 slice of bread
1/2 an avocado
1 egg over easy
white balsamic vinegar
salt and pepper
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.