Homemade Baked Beans with Crispy Pork Chops & Poached Eggs2014-09-16
- Cuisine: Family
- Course: Breakfast
- Skill Level: Intermediate
- Servings : 6
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 55m
When a bowl of cereal just won’t do – something more substantial is needed. This is it.
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 250 grams cherry tomatoes
- 1 tin butter beans
- 3 tablespoon(s) white wine vinegar
- 6 eggs
- 2 tablespoon(s) sunflower oil
- 6 juicy pork chops
- 1 handful(s) Micro herbs or parsley to serve
- 6 slices toasted ciabatta or sour-dough bread
Fry the onions in a glug of olive oil until soft and translucent. Stir in the garlic and cook for a few minutes.
Stir through the tomatoes and beans, cook for about 20 minutes until the tomatoes have just wilted.
Heat a small saucepan with water until very slowly simmering. Add the vinegar. Keep on the heat whilst you prepare the chops. Heat a griddle or frying pan with the sunflower oil, place the chops down and cook for a few minutes each side until cooked through.
Whilst the chops are cooking, crack an egg into the simmering water and poach for 2-4 minutes depending on how you like your egg done.
Serve the crispy pork chops topped with baked beans and then the poached egg.
Serve with toasted ciabatta or sour-dough and top with micro herbs or parsley.