Bacon beans on eggy crumpets

Bacon beans on eggy crumpets

From
Posh Eggs
Serves
4
Prep
35 mins
Photographer
Louise Hagger

Here is the perfect breakfast to feed a houseful. You can make the beans the day before then simply reheat and fry your crumpets as and when sleepyheads appear.

Ingredients

Quantity Ingredient
1 tablespoons olive oil, plus extra, for frying
1 red onion, finely chopped
85g smoked streaky bacon, chopped
400 g tin chopped tomatoes
1 tablespoon dark muscovado sugar
1 tablespoon red wine vinegar
400g tin haricot beans, drained and rinsed
dash hot chilli sauce, (optional)
handful chopped flat-leaf parsley leaves

For the eggy crumpets

Quantity Ingredient
4 eggs
1 tablespoons harissa, (optional)
8 crumpets
good knob butter
salt
freshly ground black pepper

Method

  1. Heat the oil in a pan, add the onion and bacon and fry over medium heat for 5 minutes, stirring now and then. Add the tomatoes, sugar, vinegar and 100 ml water, and simmer for 20 minutes. Now stir in the drained beans and continue to simmer for a few more minutes to warm the beans through. Add a dash of hot sauce if you like, and the chopped parsley.
  2. Whisk two of the eggs, the harissa and seasoning in a shallow bowl. Add 4 of the crumpets and immerse on both sides; the crumpet will soak up the eggs like a sponge. Heat half the butter and a drizzle of oil in a pan, add the four egg-soaked crumpets and fry for around 2 minutes each side over a medium heat, until golden and crisp. Remove and keep warm while you repeat with the remaining eggs and crumpets. Spoon the bacon beans on top to serve.
Tags:
eggs
breakfast
lunch
dinner
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