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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