Cook Yourself Thin

Homemade baked beans on toast with a poached egg recipe

Get a protein packed meal that won't settle on your hips, with this brilliant brunch recipe from Cook Yourself Thin

Serves 4

Preparation time 10 minutes
Cooking time 15 minutes


  • 2 tsp olive oil
  • 1 small onion, chopped
  • 5 rashers bacon (100g), just using the loin meat, sliced
  • 2 cloves garlic, finely chopped
  • 1 tsp tomato puree
  • 1 tsp brown sugar
  • 6 vine ripened tomatoes, deseeded and chopped
  • 200ml chicken stock
  • A few sprigs of thyme
  • A pinch dried chilli flakes
  • 2 x 400g can cannellini beans, drained
  • 4 slices of soured dough bread
  • 4 large free range eggs


1. Heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 minutes until the onions are softened and just starting to turn golden. For the last minute add in the garlic, then add the puree and brown sugar. Stir in the tomatoes, stock, thyme and chilli flakes and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened.

2. Heat a griddle pan on high then griddle the bread on both sides until charred and toasted. Serve the beans with a slice of toast, and a poached egg.


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Cook Yourself Thin

Last Broadcast: Monday 21 June 2.55PM

Watch now on 4oD

Nutritional Information

Per serving:
12.1g of fat

How to chop an onion

Perfect your skills in slicing and dicing an onion with Gordon Ramsay

How to make and flavour chicken stock

Gordon Ramsay shows you how easy it is to make your own chicken stock in this video how to.

Wednesday 02 June 2010
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