Breakfast · 10 min · british

Beans on Toast

British flavors, weeknight effort. Baked beans meets thick white bread in a 10-minute breakfast worth keeping in rotation. The macros do the talking: 27g protein, 88g carbs, and 19g fat in every 660-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 cups Baked beans
• 4 slices Thick white bread
• 2 tbsp Butter
• 1 tsp Worcestershire sauce
• 0.5 cup Cheddar

Steps

1. Heat the beans gently in a saucepan with the Worcestershire sauce. British baked beans are in a tomato sauce, not the sweet American style — accept no substitutes.
2. Toast the bread until deeply golden and butter it generously while hot.
3. Ladle the beans over the toast, right to the edges. The toast is a raft; the beans are the sea.
4. Grate cheddar over the top if you’re feeling luxurious — it melts into the hot beans beautifully.
5. Season with salt, pepper, and a dash of hot sauce if you like. Ten minutes, one pan, total comfort.

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