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One serving of posh baked beans & eggs on toast

Baked beans on toast with pancetta & poached eggs

A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two

  • Healthy
Nutrition: Per serving
low inkcal439
high infibre14g


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 small garlic clove, crushed
  • 2 tsp smoked paprika
  • 400g can cannellini beans, drained and rinsed
  • 400g can chopped tomatoes
  • ½ tbsp soft brown sugar
  • 1 tbsp Worcestershire sauce
  • 2 large eggs
  • 2 large slices wholemeal bread
  • 4 thin slices crispy pancetta or bacon (optional)


  • STEP 1

    Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.

  • STEP 2

    Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.

  • STEP 3

    Toast the bread, then top with the beans, eggs and pancetta, if you like.

Recipe from Good Food Vegetarian Christmas, December 2020

Goes well with


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A star rating of 4.5 out of 5.4 ratings

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