Tuesday, January 8, 2013

Curried Baked Beans on Toast

This is an interesting and delicious breakfasty thing that a friend of mine posted a photo of on Facebook - along with oh-so  floofy and handsome Nigel the kitty-cat looking for a nibble.

The dish is Curried Beans on Toast topped with an egg. 

 Although baked beans seem to be a foodstuff of American invention, the putting them on toast seems to be a British thing hearkening back to World War II when sources of good protein were difficult to come by.  

At some point someone decided to curry them - perhaps due to the British colonization of India a taste for curry was acquired,  the two were combined and dish was born?  I just supposing, but it makes sense.  At least to me it does.

So, I decided to try it and, I must say, I actually liked it quite a lot.  It's very easy to make, tasty and satisfying.  

Quick Curry Beans On Toast (for two)

1 20.7 Oz. Can Campbells Pork and Beans
3 Teaspoons Curry Powder
1 Pinch Salt
1 Pinch Pepper
1 Teaspoon Finely Chopped Mint
4 Slices Bread
3 Tbsp Butter
4 Eggs, Poached or Fried

Empty the beans into a saucepan.  Add the salt, pepper,  mint and curry powder.  The mint is not so much for flavor as to round out the spiciness of the curry.

Mix well, and then cook until warmed through over medium heat.  

Once the beans are warmed through, add one tablespoon of butter and mix well.  This makes the curry creamy.

Toast and butter the bread then arrange two slices per plate.  

Pour the cooked beans onto the toast. Arrange an egg atop each of the bean covered toast slices.


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