My waking dream was about breakfast; an egg poached in tomato sauce. But there wasn’t enough left of the nice thick Tuscan Sugo I had made during the week. Keep the egg, substitute baked beans. I’ll have an egg poached in baked beans… Carol usually has a can of Bush’s baked beans in the pantry.
Sunday breakfasts aren’t like other breakfasts. On Sunday, I get up, have a glass of V8 and go someplace beautiful to write in my journal while Carol does her toilette and has her breakfast. Back home, I took a shower, got dressed and looked for a can of beans.
In the car at 10am, back in the kitchen at 10:30 with beans, Cheez-It, water, Spicy and regular V8 juices and some nuts. The Chiefs and Ravens are still in the first quarter with no score.
Ready, set, cook.
Here we have my Le Creuset cast iron non-stick skillet over a medium-low flame, a square of buttered bread, a Marin Sun Farms egg and that just-purchased can of Bush’s Smokehouse Tradition Grilling Beans.
Put the bread in the skillet, buttered side down and let it fry a bit.
Spoon some beans into the skillet around the bread.
When the beans are nice and bubbly, slide the egg on top of the bread. This was trickier than I expected… the bread wanted to float. I held it down with a tablespoon, slid the egg into the bowl of the spoon and slipped the spoon out. Cover the skillet.
Cook for about two-minutes and cooks up nicely but the yolk remains all nice and runny.