Home-style Baked Beans + Eggs on Sourdough Crumpets

Instructions

Comfort food with a twist! These homestyle baked beans are slow-simmered with rich tomato, a hint of spice, and hearty goodness — the perfect partner for golden, toasted Cripps Sourdough Crumpets. Top with a soft, just-set egg for that perfect runny yolk moment, and you’ve got a breakfast (or brunch!) that’s warm, wholesome, and oh-so-satisfying. A deliciously down-to-earth meal that feels like home — any time of day.

Method: 

1. Using a heavy based pan, heat olive oil, add onion, garlic and paprika. Cook until onion is soft, stirring occasionally.
2. Add salami and cook until golden. Approx. 5 minutes.
3. Add beans, tomatoes, passata, tomato paste, mustard, and sauce.
4. Combine well, bring to a low simmer, cook for 1 hour, stirring occasionally.
5. Season with salt and pepper.
6. Heat a nonstick pan with a drizzle of olive oil. Add eggs and cook to your liking. OR divide the bean mixture between two pans and make an indent, place your egg in the whole and cover, allowing the egg to cook through to your liking.
7. Cook the crumpets and divide between plates, spoon on the beans and eggs and garnish with parsley.
8. Fold over the bottom of the wrap over the mixture, fold in sides and turn the encased mixture over the top of the remaining wrap, forming an envelope.
9. Add butter to a nonstick pan, heat to medium. Once the butter is melted add in the wraps and cook for 1 minute each side until lightly golden, add to the cinnamon sugar and coat.
10. Slice in half and serve with custard.