I hope I've done this dish justice. Inspired by Salt & Turmeric I decided to have Beans on Toast for my sahoor (the greatly encouraged pre-fasting (so pre-dawn) meal). I've never made this one before, and actually I think I've only eaten it once before at the Folk Life Festival, but how hard could it be? Turns out, not hard. I roughly followed S&T's recipe, but this is how I ended up putting mine together:

3 eggs
1 can beans
1/2 onion
2 slices bread
olive oil, salt & pepper

1. get out 2 pans - one for the eggs, one for the beans
2. rough chop onion
3. heat both pans
4. add a bit of oil (not much in my case, I'm using non-stick pans, your millage will vary)
5. pan fry eggs to taste (I did mine over hard)
6. at the same time saute the onion in the other pan
7. add beans after onion is translucent
8. toast bread
9. salt & pepper everything that you feel like
10. plate and serve
11. (optional) douse with a bit of hot sauce, I used Tabasco Green

I can't seem to find the definitive guide to beans on toast, so I'm not sure if this is a legitimate British, Scottish, or Welsh dish though I am sure it is enjoyed in all three. I commented on S&T that it seemed Welsh, but I think I was thinking Scottish anyway. If you are going to try this out yourself, keep in mind the proper beans to use. Wikipedia has a good guide to the differences between US and UK beans, but you'll be fine if you just find a can like the one above.

Update: as my father points out, it's Beans ON Toast...

Update: If you don't like mine, try a more English version. Though the onion is nice, and it does need pepper. Yaty also suggested nutmeg. And yet another guide to making beans on toast.