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A Quick Scramble to Start Your Day

Posted Sep 12 2013 8:49am
Scrambled Eggs with Baked Beans

Scrambled Eggs with Baked Beans

Looking for a simple and satisfying breakfast? I recently hit the jackpot when I decided to stir some baked beans into an egg and then scramble the whole lot. You could use any kind of already-cooked beans, but I opted for baked beans since they bring seasoning to the table. Fortunately for those of us who prefer BPA-free cans, Amy’s Kitchen has recently switched to BPA-free packaging, and they offer a tasty can of baked beans. (I used to rely on the version from Eden Foods, but in light of their recent lawsuit , I’m no longer a fan of the company or their products.)

If you don’t have baked beans on hand, you could make a quick version by sauteeing some chopped onion with a dollop of tomato sauce, a small spoonful of stone-ground mustard, and a drizzle of apple cider vinegar. Stir in drained cooked white beans, and you’ll have a close facsimile of baked beans. (I also like to add a pinch of cinnamon and cloves.) Boston baked beans traditionally include molasses and bacon, too, so if you want to go that route, stir in a strip or two of cooked — preferably from pastured hogs — bacon and a hint of blackstrap molasses.

The nice thing about adding beans to eggs is that you have two stars on one plate: eggs are arguably the most nutritious animal-derived foodstuff, and beans are a darling in the plant world. Think of it as a breakfast burrito minus the stripped-out (read: white-flour) tortilla. This is the “good parts” version!

Scrambled Eggs with Baked Beans

For every egg (preferably from free-range hens), stir in 1/2 cup baked beans. Melt a pat of butter over medium-low heat, then add the egg and beans. Cook undisturbed for 2 minutes or until you see the edges turning opaque. Use a spatula to gently stir and fold the egg as it cooks. It should only take a minute or two to cook through and become lightly fluffy. (Free-range eggs — like free-range/pastured meats — are leaner than their conventional counterparts, which means they cook more quickly and at a lower heat.) Serve immediately, garnishing with a sprinkle of dried basil or chives if you like.


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