When I was in England, I stayed in the dorms at the University of Nottingham. Three meals a day were included, but when you’re cooking for 200+ people, it can be hit and miss. The best dishes were bread pudding (every Sunday dinner) and beans on toast, which was one of our breakfast options. Haven’t learned to make bread pudding yet, but the other is one of my standbys when I’m in the mood for something quick and tasty…and not healthy by any stretch of the imagination.
Beans and Toast is exactly as it sounds, but I’ve taken to adding a twist–a barely fried egg.
There are two tricks to this dish: timing (you want everything to be hot and ready at the same time) and butter. I use canned beans–in tomato sauce is traditional, but I prefer maple. Heat them up and make your toast. Butter the toast, then start your egg.
Fry it according to your taste, but don’t skimp on the butter. This makes the edges of the egg nice and crispy, and gives a nice flavour overall. I fry it until it just starts to set, then flip it over for five or ten seconds before taking it off the pan. This makes for an egg with a solid white, but a very runny yolk.
The egg goes on the toast, the beans on the egg–and a dash of Worcestershire sauce or Frank’s is a nice touch. Poke the yolk and let it run. Comfort food hardly gets better than this!