Baked Beans on Toast with Poached Egg

Step 1

Halve the 100g cherry tomatoes and thinly slice the 1/2 small red onion. Toss with 1 tbsp olive oil and a pinch of salt in a small bowl; set aside.

Step 2

Toast the 2 bread slices until golden and crisp. Keep warm.

Step 3

In a small pot, warm the 400g baked beans over medium heat, stirring occasionally, until bubbling, about 5 minutes.

Step 4

Bring a pot of water to a gentle simmer, add 1 tbsp white vinegar. Swirl the water, then crack in each of the 2 eggs one at a time; poach for 3 minutes until whites are set but yolks are runny.

Step 5

Place the toast on plates, spoon the beans over, and top with the tomato-onion mixture and a poached egg.

Step 6

Garnish with 2 tbsp fresh dill and a crack of black pepper. Serve immediately.