I’m going back to my roots. My British roots that is, so I’ve prepared a typically British breakfast, but with a twist – bacon eggs and beans in a bagel basket. The twist being the bagel basket of course.
Although we have bagels across the pond, bacon eggs and beans are typically served with toast, and with a cup of tea. There’s a smile on my face right now. I’m imagining myself back home, in London sitting down to an epic brunch in The Ginger Pig Cafe, tucking into a “Full English.” after a morning at Columbia Road Flower Market. A Full English is bacon, eggs, beans, black pudding and either tomatoes or mushrooms, or both, with a side of toast, and we mustn’t forget, a cup of tea. A serious first meal of the day.
Bacon eggs and beans in a bagel basket will make everyone in the family happy, its tasty, hearty and a lot of fun. Just scoop out the flesh of the bagels, toast them and then pile the bacon, eggs and beans on top.
Note the Canadian Lentils cutting board. Swag from the private dinner with Marcus Samuelson during the BlogHer15 conference I went to a few weeks ago.
You can use the scooped out bagel flesh for breadcrumbs at a later date. You can also toast them and make croutons and pile them on top, or on the side. I chose to save mine for croutons.
Now if you want the authentic UK taste you will need to purchase Heinz Baked Beans, they’re a little sweeter than other varieties, and a perfect accompaniment to bacon and eggs. Luckily you can find them in many grocery stores, but if all else fails Amazon can ship you some cans.
Try this one for brunch, bacon eggs and beans in a bagel basket stands up really well against multiple mimosas or a bloody mary or two. If you are unconcerned about raising your triglycerides add some cheese on top too, but be careful, this might result in a food coma.
However you decide to serve your bacon eggs and beans in a bagel basket, you will enjoy it that’s for sure, and maybe, just maybe, this UK dish may become a constant in your life.
- 6 bacon slices
- 2 cups Heinz baked beans (1 1/2 cans)
- 3/4 cup onions (thinly sliced)
- 2 tbsp unsalted butter
- 4 eggs
- 1/4 cup half & half
- butter or oil to scramble eggs
- 2 bagels (cut in half)
- Fry pan
- Medium pan with cover
- Cook bacon in fry pan on medium heat. Be careful not to overcook, you want each slice of bacon to have some crisp, but not completely crispy.
- Once bacon is cooked, remove from pan and drain on a paper towel and set aside.
- On high heat, melt butter in pan with cover.
- Lower heat to medium and add onion.
- Toss until onion begins to absorb the butter and then add beans.
- Mix thoroughly and then cover.
- Lower to a simmer and cook for 8 minutes.
- Crack eggs in a bowl and add half & half. Whisk thoroughly.
- To scramble eggs, heat oil or butter in a pan (your preference)
- Pour in egg mixture, wait until eggs begin to cook and solidify and the scramble to desired consistency and then set aside.
- Remove flesh from bagels and then toast for 1 minute, just enough to warm and slightly brown them.
- To serve, place bagels on a plate, then break bacon slices so they are able to fit inside the hollowed out space in the bagel, cover the base of the bagels completely.
- Spoon the scrambled eggs on top of the bacon and then pour the beans on top.
- Serve as suggested, with cheese and/or daytime cocktail.