Eggs in Beans This has got to be one of the quickest breakfasts ever! High in protein and fibre and low GI which will help you feel satisfied and fuller for longer. If you are looking to reduce carbohydrate intake, eliminate the toast and increase the number of eggs to 4 (to serve 2 people). Print this recipe Details Serves: 2Number of ingredients: 4To prep: 2 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 1065Calories: 255Protein: 17.3gFat: 7.2gSaturated Fat: 1.5gCarbohydrates: 25.4gCarbohydrates per 100g: 11.6Fiber: 9.2gSodium: 530mgPotassium: 482mg Ingredients 1 cup salt reduced baked beans; sauce drained 2 eggs 2 slices lower carb or low GI bread Chopped fresh herbs for garnish (optional) Method Add baked beans to a large saucepan or small frypan. Let it simmer for a few minutes until heated through. Using a spoon, make little wells in the beans and crack an egg into each one. Cover the pan with a lid and let it simmer on low heat for about 5–7 minutes, or until the egg whites are set but yolks are still runny (or to your liking). Whilst eggs are cooking toast the bread. Cut into ‘fingers’. Once eggs are cooked, sprinkle with chopped herbs and a twist of black pepper. Spoon evenly onto 2 plates. Serve with toast ‘fingers’ on the side for dipping.
