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!

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.





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.

Rustic smoked baked beans with avocado and eggs.

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