A fluffy baked potato topped with warm baked beans and eggs makes an easy, filling meal using simple ingredients. The potato is baked until tender inside with a lightly crisp skin, then split and topped with savory beans and eggs cooked the way you like them fried, poached, or soft-boiled.
Serve it for breakfast, brunch, or a quick dinner, and finish it with fresh parsley or chives, black pepper, and a little hot sauce if you like some heat.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Baked Beans & Eggs on a Baked Potato
Baked beans and eggs on a baked potato for a hearty, comforting meal. A simple Let’s Veg recipe perfect for breakfast, brunch, or dinner.
Ingredients
Cooking Instructions
- Preheat oven to 400°F (205°C).
- Scrub potatoes, prick with a fork, rub lightly with olive oil, and sprinkle with salt.
- Bake directly on the oven rack or a tray for 45 minutes, until tender.
- Warm baked beans gently in a small saucepan.
- Cook eggs to your liking (fried, poached, or soft-boiled).
- Slice open baked potatoes and fluff the inside with a fork.
- Spoon warm baked beans over the potatoes.
- Top with eggs and season with salt and black pepper.
- Garnish with herbs if using and serve hot.
Nutrition
Notes
For crisp potato skins, rub the potatoes lightly with olive oil before baking and place them directly on the oven rack or on a baking sheet.
Choose baked beans with the flavor you prefer, or use homemade baked beans if you have them.
Cook the eggs to your liking fried, poached, or soft-boiled all work well with this recipe.
For extra flavor, add shredded cheese, plain Greek yogurt or sour cream, chopped chives, or a dash of hot sauce.
For a different variation, replace the baked beans with seasoned chickpeas or white beans.