I haven’t done a breakfast recipe in a while and after pancake day thought it was time to revisit one of my favourites. This is a really easy recipe to knock together and super tasty.
For 4-6 you will need:
- 2 tins baked beans
- 1 tin chopped tomatoes
- ½ tablespoon paprika
- ½ tablespoon ground black pepper
- 1 tablespoon dark muscovado sugar
- 2 teaspoons Worcester sauce
- 200g bacon lardons
- 3 eggs, beaten
- 100ml milk
- 6 slices white bread, crusts removed and cut into half triangles
Heat oven to 220 degrees. Tip the beans into a large baking dish with the chopped tomatoes, paprika, pepper, sugar and Worcestershire sauce. Stir so it’s well combined. Scatter the bacon over the top, cover with foil and bake for 30 mins.
Remove the beans from the oven, take off the foil and stir well. Return to the oven, uncovered, for 10 mins to crisp up the bacon.
Whisk the eggs and milk. Dip the bread triangles into the egg mix, then layer them over the surface of the beans. Carefully pour the rest of the egg over the bread and bake again for 20 mins, or until the bread is puffed and golden.