Breakfast Boston Beans

A killer breakfast or brunch recipe of sticky, smoky beans with griddled sausages and poached eggs

Boston beans poached egg

Nothing tastes better on a Saturday morning than sizzling sausages paired with perfectly oozy poached eggs and gorgeously sticky, saucy beans. This punchy Boston beans recipe combines all my favourite flavours. Smoky pancetta, piquant chilli, tangy Worcestershire sauce and a drizzling of indulgently sweet, sticky treacle. Divine! So naughty but oh-so-nice. A weekend breakfast or brunch recipe that’s set to wow.


  • 1 x 400g tin of cannellini or butter beans
  • Drizzle of olive oil
  • 1 x red onion
  • 2 x garlic cloves
  • 70g pancetta, diced
  • 2 tbsp brown sugar
  • 1 heaped tsp hot smoked paprika
  • Pinch of cayenne pepper
  • 2 tbsp dark treacle
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 x 400g tin chopped tomatoes
  • Fresh parsley (to garnish)
  • Salt and pepper
  • 2-4 x good quality sausages or chorizo sausages
  • 2 x eggs (or more, depending on your appetite!)

To make

1) Lightly boil the beans in water for about 5 minutes, just to heat them through and soften.

2) Fry the garlic and onion in the olive oil on a medium heat for a couple of minutes, until the onion has softened.

3) Add the pancetta and cook until browned.

4) Add the sugar and wait for the onions to slightly caramelise.

5) Add the paprika and cayenne pepper, together with the treacle, mustard and Worcestershire sauce and give it a good stir. It should have a thick, gooey consistency.

6) Add the tomatoes, warmed beans and a little salt and pepper. Pop a lid on the pan and leave to cook on a low heat for about 15-20 minutes and the tomatoes have reduced by half.

7) Heat the griddle pan on a high heat and start to griddle your sausages, turning often. You want a smoky, chargrilled finish so a little blackness is fine! You can grill or oven cook the sausages if you’d prefer.

8) Poach the egg in some boiling water and a little vinegar. (Here’s how to poach the perfect egg)

9) Once the beans are cooked (they should be sticky, gloopy and delicious) serve with one or two chargrilled sausages, a poached egg and a sprinkling of fresh parsley, and devour!


Dreaming off eggs Benedict

So I’m having a relatively quiet weekend staying in out of the cold. There’s nothing better than being cosy on your sofa watching delicate soft snowflakes fall outside your window. After having an awesome meal at my friends last night, (a delicious creamy gratin infused with lime and lashings of peanut butter – well worth a mention don’t you think?) I’m feeling inspired to make something a little bit special for breakfast.

This morning I’m craving a classic favourite; beautiful eggs Benedict. My definitive morning choice at any restaurant or cafe. Who can beat smoked grilled ham resting on crispy muffins and perfectly poached soft gooey eggs topped with a rich indulgent Hollondaise sauce? It’s the king of all breakfasts.

It’s not however quite as easy to recreate this tasty little breakfast bite. I’ve only tried Hollandaise sauce a couple of times and both times were mildly unsuccessful! My first attempt the egg scrambled. Second attempt I achieved a gorgeous creamy consistency but went a little overboard on the lemon. Would have been great if I was making fish. Sadly I was not.

Having watched countless cookery programs trying to master the art, here goes nothing …..

To make perfectly poached eggs

My little tip is to pop the eggs (in their shells) in boiling water for about 30 seconds. This way the eggs cook slightly so they form a loose shape in the shell. When you break the egg it means it reduces the chances off the egg from spreading in the boiling water.

Next make sure the water in boiling then. Add a tablespoon of vinegar.

Make a well in the water and break the egg into the middle. Poach the egg for a few minutes, until you see that the colour of the egg starts to darken.

Hollandaise sauce
You will need
2 egg yolks
2 tbs white whine vinegar
Squeeze of lemon
Good sized knob of butter about 4oz
A few peppercorns and a bay leaf

Put the vinegar into a pan with the peppercorns and bay leaf, then boil on a high heat until it reduces by half. Strain the mixture separating the vinegar from the peppercorns and bay leaf.

Either whisk or blend the egg yolks together with your vinegar reduction.

Melt the butter on a low heat, then slowly pour into the vinegar reduction and either blend or whisk vigorously if you are mixing by hand. Once the sauce starts to thicken, add a squeeze of lemon and season with salt and pepper.

Finishing touches
Toast two muffins, place some thick slices of smoked ham on top of the muffins and grill for a couple of minutes, then top with your gooey perfectly poached eggs and cover with lashing of buttery Hollandaise. Sprinkle with a little chopped fresh parsley and enjoy a gourmet brekkie from the comfort of your own home.

Happy breakfast!