The quantities in this recipe will serve two people. We often have this for breakfast as it’s fairly cheap to make and it tastes good. I made it on both Saturday and Sunday last week. We normally have the baked beans and eggs on buttered toast. However, as I’m trying to use up the items in my pantry this month, on Sunday I decided to be a bit more adventurous and creative and so I served the baked beans and eggs on polenta “toast”.
1 tin Baked Beans in Tomato Sauce
1 or 2 Chilli Peppers, finely chopped, or a dash of Chilli Sauce
1 cup cooked Polenta or 4 slices of toast, buttered
Spray ‘n’ Cook
Salt, Pepper and Mixed Herbs to taste
Spray the Spray ‘n’ Cook in a pan and allow to heat up. Empty the tin of baked beans, including the sauce, add the chopped chillies or a dash of chilli sauce, and allow to simmer on moderate heat for about 10-12 minutes. This will allow the chillies to infuse and give the meal a bit of extra flavour and zing so that it doesn’t feel like you’re eating baked beans straight out of the tin, promise! When done, set aside.
Fry the eggs as you normally would. Butter the toast. Spoon a generous amount of chilli beans over the toast, place a fried egg on top and season with salt, pepper and mixed herbs to taste.
If you’d like to give the polenta toast a go, cook about ¾ cup of polenta as per instructions on the packaging which should give you about a cup of cooked polenta for the toast.
Spray ‘n’ cook a frying pan, spoon the polenta into the pan flattening it as you go along. You can make this as thin or as thick as you like. Fry on both sides until crispy. You might want to use a smaller frying pan for this as a smaller piece of polenta will be easier to flip over so that it can cook on both sides. When done, spoon a generous amount of chilli beans over the toast, place a fried egg on top and season with salt, pepper and mixed herbs to taste. Enjoy!
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