Whip up a comforting bowl of boston baked beans and eggs for a wholesome, delicious and quick breakfast before heading to work
4 Servings
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  • 1 tbsp olive oil
  • 2 pork rashers, thinly sliced
  • 1 onion, chopped
  • 400g can diced tomatoes
  • 2 tbsps treacle
  • 2 tbsps brown sugar
  • 2 tsps mustard powder
  • 2 cloves garlic, peeled, finely chopped
  • 1 long red chilli, sliced
  • 2 bay leaves
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 tbsp red wine vinegar
  • 4 eggs
  • Rocket leaves, feta, buttered toast, to serve

In a large, heavy-based, deep frying pan, heat oil on medium. Saute pork and onion, 6 to 8 mins, until pork is well browned and onion softens.


Stir in tomatoes, treacle, sugar, mustard, garlic, chilli and bay leaves. Bring to simmer. Reduce heat to low and simmer, covered, for 15 mins.


Mix beans and vinegar through. Simmer, uncovered, 4 to 5 mins, until sauce thickens. Season to taste.


Using a large spoon, make 4 indents in mixture. Crack an egg into each indent. Cook, covered, 3 to 4 mins, until egg whites are completely set. Scatter with rocket leaves and crumble feta over. Serve with toast.

Photo: Bauers/John Paul Urizar

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