Twyla Sorrells's Recipe

English Breakfast on Toast

Category: Breakfast & Brunch

Ingredients:

per person

2 slices white bread, dark toasted
English style baked beans (Heinz brand is one)*
2 medium poached eggs

Optional toppings:

Brown sauce
Grated cheese

Directions:

Make sure the toast is very brown if you want it authentic. Place the toast onto serving plate. Spoon beans atop the toast as desired. Place one poached egg in the center of the beans on toast. Lastly, if you like spoon a little brown sauce/gravy over the eggs, with or without grated cheese. Likewise, the eggs may be topped simply with the grated cheese without the sauce/gravy.

I serve this with bangers (sausage links) on the side and a spot of Earl Grey tea.

Note: The difference in the English/British baked beans is that they have very little sugar. If you can't find them in the stores it's easy to make your own, just use a can of Navy beans, drained and rinsed, and add a little tomato sauce and maybe a teaspoon of sugar. There you go!

To poach eggs easily:

For 4 eggs
Set a medium saucepan about half-full of water on to boil. Add a pinch of salt and about a Tablespoon of vinegar, either white vinegar or cider works. Careful to not get too much or it'll make the eggs tangy.

Break open 2 eggs into each of 2 teacups, and using both hands to pour, pour each teacup (2 eggs each) into the rapidly boiling water simultaneously. This assures the eggs are all cooked the same amount of time.

Let boil for approximately 4 minutes, depending on desired doneness of eggs. Then using a slotted spoon carefully remove the eggs and drain with the spoon.

3 minutes = soft cooked
4-5 minutes = medium cooked
6-8 minutes = hard cooked