Baked beans with perfect poached eggs

As it's the weekend I feel the need for a proper savoury breakfast, my boyfriend offered to

make porridge this morning, which I like mid-week, but it just wasn't going to cut it on a lazy sunday morning! So searching for something in the pantry led me to a can of fava beans and remembering there was tomato paste in the fridge and brown sugar in the cupboard it just had to be baked beans for breakfast.

These may not look so appealing but are really easy and quick as they are made from canned beans and despite their bland appearance are pretty tasty and make for a high protein meal especially when served with eggs. Poached eggs took me years to get right and were a cause of serious frustration for me for a vey long time, now that I have the technique down though they come out near perfect every time, once you know the tricks yours will too!

Baked Beans

• 1 tbs olive oil
• 2 cloves garlic, crushed
• 1 small onion, diced
• 1 stick of cinnamon
  1 tsp each of smoky paprika and dried oregano
• 1 can beans (I used fava, but butter beans or canellini beans would work well too)
• 1 tbs of tomato paste
• 1 capful of malt vinegar (or white wine vinegar, whatever you have on hand!)
• 1 heaped tsp brown sugar or to taste

Heat oil over medium heat, add onion, garlic and all the herbs and spices, fry until onions start to turn translucent. Add all remaining ingredients and lower heat slightly so the sauce is at a simmer. Cook until the sauce is quite reduced, about 5 - 10 minutes. I threw in some chopped coriander at the end but this is not a necessity.

Perfect Poached Eggs

• Eggs (preferably free range and as fresh as possible)
• white vinegar

Place your eggs in a bowl large enough to fit water to cover. Pour hot water over the eggs (not boiling, tap water is fine) leave to sit for about 5 minutes, this starts to get the egg whites coagulating. Heat a saucepan with about 1cm of white vinegar and enough water to cover the eggs until at a simmer.

Crack the eggs into a cup before gently slipping into the water, they should start to form straight away.

Leave to simmer for about 1 minute (or more or less depending how soft you like them). Carefully remove with a slotted spoon and place on a clean tea towel or several layers of paper towel, pat gently. This stops you from getting soggy toast due to residual water (my pet hate!).

Serve the eggs with beans and some nice toast if you like, we had rye sourdough which was pretty good.