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Greatest plates · Breakfast
Smoky Beans on Sourdough with Poached Eggs
Proper barbecue beans built from a tin of cannellini in fifteen minutes — smoked paprika, molasses-dark brown sugar and vinegar — spooned over sourdough with poached eggs on top.
Serves 2Prep 5 minCook 20 minBreakfast
Containsegg · gluten · fish
KalaPlate Original
Protein 21%Carbs 54%Fat 25%
About 744 kcal a serve — 38 g protein, 96 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Soften the onion
SoftenHeat the olive oil in a saucepan over medium heat and cook the diced onion for 5 minutes until soft. Add the smoked paprika and cook a minute more until it smells toasted.
In the saucepanFry →
6 min
Simmer the beans
SimmerAdd the tomatoes, cannellini beans, brown sugar, apple cider vinegar and Worcestershire sauce. Simmer for 15 minutes, stirring now and then, until thick enough to sit on toast rather than run off it.
In the saucepanSimmer →
15 min
Poach the eggs
PoachBring a wide pan of water to a bare simmer. Slide the eggs in one at a time and poach for 3 minutes, then lift out with a slotted spoon onto paper towel.
In the wide panPoach →
3 min
Build and serve
ServePile the beans onto the toasted sourdough, set two poached eggs on each and scatter with parsley and black pepper.
On the platesTop →
Cook's noteThe vinegar goes in at the same time as the sugar, not at the end — it needs the simmer to stop tasting sharp and start tasting like barbecue.
Estimated per serve
744 kcal · 38 g protein · 96 g carbs · 20 g fatestimates, within ~10%
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