I like baked beans. When you are pressed for time or just need a plate of comfort food, there is nothing better than beans on hot buttered toast with a large cup of tea. This week’s recipe is a cute, simple brunch recipe that turns the humble baked beans into a feast.

Served with some sourdough bread spread with hot butter, a gorgeous soft poached egg, some lemon-flavored Greek yogurt, and crispy fried sausage, this dish is sure to make your weekend brunch a little special.

I used regular baked beans in this recipe, and a can of butter beans. If you want, you can substitute a can of canellini beans for the baked beans, but the baked beans work well and make this dish easier to prepare. If you want to heat the beans a bit, use a teaspoon of smoked and a teaspoon of sweet chili powder.

To make it into a one-pot dish, you can boil eggs in beans, just like Shakshuka. Use a spoon to dig four small wells in the beans, beat an egg in each well, cover and cook until the eggs are completely cooked. However, I prefer to boil the eggs separately for this dish. A perfect poached egg on the top of a bowl of these beans has something very cute. When you cut in the egg, the yolk seeps onto the beans along with the yogurt and crunchy sausage, it is heavenly.

The secret to a perfect poached egg is to cook one at a time. Some chefs swear by adding vinegar to the water, but I found it would spoil the taste of the eggs. Instead, I use a large pot of salted water to boil. Take a wooden spoon and use the handle to create a gentle vortex in the water. Beat the egg into the center of the whirlpool, which will wrap the egg whites around the yolk and provide you with a beautifully shaped poached egg. 

Boil the eggs for about three minutes, or until cooked according to your taste. Take it out with a slotted spoon and eat it immediately, or put it in a bowl of warm but not hot water to keep it warm. This will prevent it from overcooking when you cook the remaining eggs. If you want to feed several people, in order to speed up, you can also carry two pans with you and boil two eggs at a time. Or, if all of this is a bit too much for you and you don't care about the appearance of the poached eggs, cook them together in a large pan. This recipe makes four generous portions.

Baked Beans with Sausage Recipe Author: Colm O'Gorman This is one of my favorite brunch dishes. Preparation time  5 minutes cooking time  20 minutes total time  25 minutes course  main ingredients 1 tablespoon olive oil 200 g sausage 2 onions, total about 200 grams 2 cloves of garlic 2 teaspoons sweet paprika 1 ½ teaspoons cumin powder 1 red pepper 1 can of tomatoes 400 grams canned butter beans 400 grams canned roasted beans 2 teaspoons maple syrup 4 eggs Serve: 150 grams of Greek yogurt, add a little lemon juice and honey, some fresh flat-leaf parsley, a few slices per person, roasted sourdough method, peel and chop onion, peel and crush garlic. Wash the red pepper, remove the stems and seeds, and cut into 1-2cm sections. Slice the sausage. Quickly stir the canned tomatoes in a food processor or liquefier until they are smooth. Drain the butter beans. Heat the olive oil over high heat in a large saucepan, and when it is nice and hot, add the chopped sausage. Turn the heat to medium and fry the sausage, stirring occasionally until it becomes crispy, about three to four minutes. Use a slotted spoon to remove the sausage from the pan and set aside. Add the onions to the pan and fry for five minutes until they become a little softer. Add garlic, cumin and chili powder, stir well, fry for another two to three minutes, then add red chili. Cook for a few minutes before adding tomatoes. Add maple syrup, butter beans, and a can of baked beans, and mix well. Now add about two-thirds of the fried sausage and keep the rest until you serve it. Bring the pot to a boil, reduce the heat, cover, and simmer for ten minutes. While your baked beans are boiling, boil a pot of water to boil the eggs. You will cook them before serving. Put 150 grams of Greek yogurt in a bowl and beat with a whisk for a few minutes to make it soft and lovely. Add a tablespoon of lemon juice and half a teaspoon of honey. Stir them well and set aside until you are ready to serve. Wash and chop a little flat leaf parsley, then make some toast. Finally, boil the eggs and serve them after they are cooked. Scoop plenty of beans into a bowl. Add a poached egg and some lemon yogurt on top. Sprinkle some fried sausages on top and finish the dish with a little chopped parsley at the end. Serve with hot butter and sour toast. 

Recipe author: Colm O'Gorman

This is one of my favorite brunch

2 onions, about 200g in total

150 g Greek yogurt with a little lemon juice and honey

Some fresh flat leaf parsley

A few slices of baked sourdough per person

Peel and chop onion, peel and crush garlic. Wash the red pepper, remove the stems and seeds, and cut into 1-2cm sections. Slice the sausage. Quickly stir the canned tomatoes in a food processor or liquefier until they are smooth. Drain the butter beans.

Heat the olive oil over high heat in a large saucepan, and when it is nice and hot, add the chopped sausage. Turn the heat to medium and fry the sausage, stirring occasionally until it becomes crispy, about three to four minutes. Use a slotted spoon to remove the sausage from the pan and set aside. Add the onions to the pan and fry for five minutes until they become a little softer. Add garlic, cumin and chili powder, stir well, fry for another two to three minutes, then add red chili.

Cook for a few minutes before adding tomatoes. Add maple syrup, butter beans, and a can of baked beans, and mix well. Now add about two-thirds of the fried sausage and keep the rest until you serve it. Bring the pot to a boil, reduce the heat, cover, and simmer for ten minutes.

While your baked beans are boiling, boil a pot of water to boil the eggs. You will cook them before serving.

Put 150 grams of Greek yogurt in a bowl and beat with a whisk for a few minutes to make it soft and lovely. Add a tablespoon of lemon juice and half a teaspoon of honey. Stir them well and set aside until you are ready to serve.

Wash and chop a little flat leaf parsley, then make some toast. Finally, boil the eggs and serve them after they are cooked. Scoop plenty of beans into a bowl. Add a poached egg and some lemon yogurt on top. Sprinkle some fried sausages on top and finish the dish with a little chopped parsley at the end. Serve with hot butter and sour toast. 

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