Poached Egg with Speedy Baked Beans

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Poached Egg with Speedy Baked Beans

Recipe courtesy of Le Creuset, view original here


For the Speedy Baked Beans:

  • 4 slices of quality bacon, roughly chopped
  • extra virgin olive oil
  • 1 small brown onion, peeled and diced
  • 3 large ripe tomatoes, diced
  • 2 Tbsp. tomato passata/paste
  • 1 can of red kidney beans, drained and rinsed
  • Worchester sauce
  • coarse ground black pepper & sea salt
  • 1/3 cup dry red wine

For the Poached Eggs:

  • 4 large eggs, at room temperature
  • 1/4 cup of white vinegar
  • 4 slices of ciabatta or sourdough bread, toasted
  • a handful of fresh chives, finely sliced


To make the Speedy Baked Beans:

In a Le Creuset Iron Handle Skillet, gently fry the bacon so as to render the fat. When the bacon is just cooked, add about a teaspoon of olive oil along with the onions and sauté until translucent.

Add the diced tomatoes, passata, beans, red wine and a splash of Worchester sauce. Season and place in an oven preheated to 190°C/375°F for 20 minutes or until bubbling and thickened.

To make the Poached Eggs:

Pour about 8cm of cold water into a small deep saucepan. Add the vinegar and bring to the boil over medium heat.

Crack each egg into a small, shallow bowl. Using a spoon, stir the boiling water to create a whirlpool. Working quickly, tip each egg one at a time into the water.

Cook the eggs for about 3 to 4 minutes for soft and 5 to 6 minutes for hard, skimming any foam from the top of the water. Remove each egg with a slotted spoon and blot with kitchen towel to dry.

Serve the beans piled on a slice of toasted bread and topped with a poached egg, a sprinkling of fresh chives and your favourite hot sauce.

Prep Time: Under 1 hour

Yield: 2-4 servings

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