
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:
- get out 2 pans - one for the eggs, one for the beans
- rough chop onion
- heat both pans
- add a bit of oil (not much in my case, I'm using non-stick pans, your millage will vary)
- pan fry eggs to taste (I did mine over hard)
- at the same time saute the onion in the other pan
- add beans after onion is translucent
- toast bread
- salt & pepper everything that you feel like
- plate and serve
- (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.