Name: Homemade baked beans with avocado and eggs
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 tbsp olive oil; 200g speck, trimmed, chopped; 1 medium onion, finely chopped; 1 clove garlic, crushed; 2 tsp smoked paprika; 400g can diced tomatoes; ¼ cup La Morena chillies/peppers/chipotles in adobo sauce, finely chopped; ½ cup water; 2 tbsp maple syrup; 400g can white cannellini beans, rinsed, drained; Ground sea salt and cracked black pepper, for seasoning; 6 thick slices wholegrain or light rye bread, toasted; 2 avocados, halved, peeled, thinly sliced; 6 poached or fried eggs, to serve; Micro herbs or chopped parsley, to serve; Note; La Morena chillies/peppers/chipotles in adobo sauce are dried red jalapeno chillies hydrated in a smoky chipotle sauce. They are available in some supermarkets or gourmet grocers in the Mexican section. Alternatively, use 1 teaspoon of Mexican chilli powder.

Homemade baked beans with avocado and eggs

This nourishing serve of smoky-style baked beans, avocado and eggs is sure to become a brunch-time favourite!

Avocado toast with tomato beans, poached eggs, and herbs on a white plate with a fork and knife.

Brunch doesn’t have to be basic with these easy baked beans adding a flavourful twist with smoked La Morena chillies. Paired with thick slices of wholegrain toast and a serving of micro herbs, this high-protein brunch recipe will keep you satisfied well into the afternoon.

Ingredients

1 tbsp olive oil

200g speck, trimmed, chopped

1 medium onion, finely chopped

1 clove garlic, crushed

2 tsp smoked paprika

400g can diced tomatoes

¼ cup La Morena chillies/peppers/chipotles in adobo sauce, finely chopped

½ cup water

2 tbsp maple syrup

400g can white cannellini beans, rinsed, drained

Ground sea salt and cracked black pepper, for seasoning

6 thick slices wholegrain or light rye bread, toasted

2 avocados, halved, peeled, thinly sliced

6 poached or fried eggs, to serve

Micro herbs or chopped parsley, to serve

Note

La Morena chillies/peppers/chipotles in adobo sauce are dried red jalapeno chillies hydrated in a smoky chipotle sauce. They are available in some supermarkets or gourmet grocers in the Mexican section. Alternatively, use 1 teaspoon of Mexican chilli powder.

Method

Heat oil in a medium non-stick frying pan over a medium heat. Add speck and cook, stirring occasionally, for 5 minutes or until lightly golden. Remove speck from pan, draining oil back into pan.

Add onion and garlic to pan and cook, stirring occasionally, for 4 minutes or until soft. Add paprika and cook for 1 minute.

Return speck to pan. Add tomatoes, chillies with 1 tablespoon of adobo sauce from can, water and maple syrup. Stir until combined. Bring to a simmer. Cook for 8-10 minutes or until slightly thickened.

Stir in beans and simmer for a further 5 minutes or until thickened. Season. Beans can be made up to three days ahead and stored in the fridge. Add ¼ cup water when reheating.

Spoon beans onto toast. Top with avocado and egg and sprinkle with micro herbs or parsley to serve.

Vintage cutlery sourced from country bric-a-brac stores and op shops always adds character to a tabletop setting.
Tip

Rustic smoked baked beans with avocado and eggs.

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