Baked beans on toast with spinach and poached eggs
Prep Time:
5 min
Cook Time:
30 min
Serves:
4 Servings
Serving Size:
2 pieces (450 g)
Dinner
This dish is the perfect comfort food, and unlike a lot of comfort food dishes, it’s pretty quick and easy to prepare. Make a big batch and freeze for an even quicker weeknight dinner!
Ingredients
- 2 strips bacon, low sodium, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp (15 mL) tomato paste
- 1 tsp (5 mL) cumin
- 2 tsp (10 mL) smoked paprika
- 2 tsp (10 mL) chili powder
- ¼ cup (60 mL) passata or crushed tomatoes
- 1 ½ tbsp (20 mL) brown sugar
- 1 cup (250 mL) water
- 1 can (540 mL) white kidney beans, no salt added
- 1 can (398 mL) lentils, no salt added
- ½ cup (125 mL) water
- 142 g container spinach (about 5 cups)
- 8 eggs, poached
- 8 slices whole grain bread, toasted
Instructions
- Heat a large non-stick skillet over medium heat, add bacon, cook for about 5 minutes and once it starts to brown, add in the onion and garlic.
- Cook out for about 6-8 minutes until onions start to become fragrant and translucent.
- Add in tomato paste along with spices and cook out for 1 minute, while stirring.
- Next add in passata, brown sugar, water, beans and lentils and cook for about 15-20 minutes, stirring occasionally until thickened.
- In a separate pan, add water until hot, and add spinach and cook until spinach in wilted, drain any remaining water.
- Toast bread, place onto a plate, put the spinach on top, then baked beans, and top with an egg.
Sponsored by:
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 497 | |||
| Fat 14 g | 22 % | ||
| Saturated + Trans 4.1 g | 21 % | ||
| Cholesterol 387 mg | |||
| Sodium 387 mg | 16 % | ||
| Carbohydrate 58 g | 19% | ||
| Fibre 16 g | 64 % | ||
| Sugars 12 g | |||
| Protein 32 g | |||
