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Recipes
BritishVegetarianhigh proteinquickbreakfast

Protein Beans on Toast

Baked beans made creamy and protein-rich with blended cottage cheese, piled on wholemeal toast and topped with a runny poached egg. A five-minute breakfast with 33 g protein.

Prep
5 min
Cook
8 min
Serves
2
Level
easy
Log this meal Cooking mode
Two poached eggs on baked beans on wholemeal toast

Photo: Jen Arrr, cropped · CC BY-SA 2.0

Method

  1. 1

    Blend the cottage cheese until smooth (or mash well with a fork) so it melts into the beans.

  2. 2

    Warm the beans with the paprika in a small pan, then stir in the cottage cheese and heat gently without boiling.

    4 min
  3. 3

    Meanwhile, bring a pan of water to a gentle simmer, swirl and poach the eggs until the whites are set but the yolks runny.

    3 min
  4. 4

    Toast the bread.

  5. 5

    Pile the beans on the toast, top with the poached eggs, chives, black pepper and a dash of hot sauce.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • How To Cook Baked Beans On Toast

    Scoff · YouTube

  • Easy Baked Beans on Toast (British-Inspired) | Minimalist Baker Recipes

    Minimalist Baker · YouTube

Substitutions

  • Vegan: skip egg and cottage cheese, stir 100 g crumbled firm tofu into the beans and use a vegan bread.
  • Lower-carb: serve the beans on one slice of toast with sautéed mushrooms and spinach (saves about 20 g carbs).
  • No poaching confidence? Fry the eggs in a non-stick pan with a spray of oil, or scramble them.

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