Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
Yield:
Serves 4
Active time:
20 minutes
Total time:
20 minutes
Ingredients
2 tablespoons butter
1 medium onion, finely chopped (about 1 cup)
2 medium garlic cloves, finely chopped (about 2 teaspoons)
2 (15.5 ounce) cans of cannellini beans, drained and rinsed
1/2 cup ketchup
2 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
1/2 cup water
Kosher salt and freshly ground black pepper
4 slices bread, toasted
1 tablespoons olive oil
4 eggs
Procedures
Heat butter in a medium non-stick skillet over medium high heat until melted. Add onions and garlic and cook, stirring, until soft, about 4 minutes. Add beans, ketchup, brown sugar, Worcestershire sauce, and water. Stir to combine. Bring to a simmer and cook until liquid is reduced, about 5 minutes. Season to taste with salt and pepper. Remove from heat and keep warm.
While beans cook, heat olive oil in a non-stick skillet over high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny. Divide toast between 4 plates, the top with beans (or place on the side) then top beans with eggs.
More Like This
This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends:
0 comments:
Post a Comment