Homemade Baked Beans With Toast, Eggs & Spinach
Ingredients
- 1 ½ cup sweet potato, grated
- 400g can cannellini beans with no added salt, drained, rinsed
- 1 tsp smoked paprika
- 1 tsp maple syrup
- 4 slice whole grain sourdough, toasted (thick)
- 100g baby spinach leaves
- 400g can chopped tomatoes with mixed herbs
- 4 eggs
Method
- Combine tomatoes, sweet potato and paprika in a medium saucepan with ½ cup water. Stir over medium heat and bring to simmer. Simmer, covered, for 5 minutes or until sweet potato softens.
- Add beans and simmer for 1 minute to heat through. Stir in maple syrup and season to taste.
- Meanwhile, cook eggs in boiling water for 7 minutes (for hard boiled) or until cooked to your preference. Rinse under cold water and peel.
- Place spinach leaves on toasted sourdough slices and top with beans. Serve with halved boiled eggs.
