Baked Bean & Poached Egg Pittas

baked bean and


Baked Bean & Poached Egg Pittas

Kids love beans, so here’s a tasty twist on traditional beans on toast to fuel their day…and yours too! Baked Bean & Poached Egg Pittas also makes for a protein-packed teatime tummy filler after a busy day of play.

Click here for more simple twists on everyday eggs.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.


1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
½ red pepper, deseeded and diced
1 tsp paprika
300 ml passata
½ tsp Worcester sauce
½ tsp soy sauce
½ tsp balsamic vinegar
1 tsp brown sugar
1 x 400g tin haricot beans, drained and rinsed

2 small wholemeal pittas
Knob butter for spreading
Poached egg
2 medium British Lion eggs
1 tsp white wine vinegar


  1. Heat the oil in a saucepan. Add the onion, garlic, paprika and red pepper. Fry for 5 minutes.
  2. Add the passata, Worcester sauce, soy sauce, vinegar and brown sugar. Simmer for 5 minutes.
  3. Using a stick blender, blend until smooth. Add the beans to the sauce and simmer for 5 minutes.
  4. Bring a pan of water to the boil and add the vinegar. Lower the heat to a gentle simmer.
  5. Crack an egg into a bowl. Stir the water to create a gentle whirlpool and slowly tip the egg into the centre. Repeat for the second egg.
  6. Poach each egg for 3 to 4 minutes, then lift each egg out with a slotted spoon and drain on kitchen paper.
  7. Toast the pitta bread, slice to open up and spread with butter.
  8. For each portion, arrange 2 pitta slices on a plate, spoon over the beans and top with a poached egg to serve.

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