Baked Eggs in Toast with Baked Beans

September 14, 2012 at 8:57 am


Serves 4


  • 1 small can baked beans
  • 4 slices bread (1 sliced bread crusts off per person (cup))  (note: if laying baked beans in the toast muffin cup you will need 2 slices bread per person no crusts)
  • 4 eggs


1. Pre-heat oven to 190 degrees Celsius.

2. Cut off the crusts of the bread.

3. Roll out the bread squares flat. (kids will love doing this) in a 1/2 cup capacity muffin tray, spray some olive oil lightly.

4. Place a slice of bread in, pressing down firmly. Use 2 slices of bread if you are planning to put in baked beans on the bottom to avoid leakage otherwise serve the baked beans on top if you want to avoid any sogginess.

5. Spray the lined bread with a little oil and bake for approx. 10 minutes until golden brown and crisp.

6. Remove from oven. Place 1 tablespoon baked beans on the bottom and carefully place 1 egg on top (place just the egg if you are serving the beans on the side).

7. Bake for 15 minutes until the egg white is firm and the yolk is cooked to your liking.

8. Remove from oven. Allow to sit in tray for 5 minutes before serving.