Egg and beans on toast is a British classic. It’s generally served for lunch or supper. This recipe for egg and beans Mexican style is a bit more involved, but it bumps up the flavour profiles and overall deliciousness. It still makes for a quick and tasty brunch, lunch or supper. Or why not try it for a weekend breakfast?
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Sometimes, quite often in fact, I want a delicious, filling but healthy meal in a hurry. Toast topped with Mexican beans, scrambled eggs and zingy salsa fits the bill most wonderfully.
Egg And Beans On Toast: Mexican Style
This recipe for Mexican style egg and beans on toast produces a delicious and not too fiery fusion food. The beans are Mexican, the scrambled eggs are British. Top it all off with some zippy Mexican pico de gallo to complement the smoky beans and creamy eggs perfectly.
We tend to eat this as a main meal, so we greedily share the amounts given in this recipe between the two of us with two slices of toast each. If you have this for a special breakfast along with a bowl of cereal, you may find one slice is enough and that it will feed four people.
You can easily double the quantities or even triple them if you’re feeding a crowd. However, you might need help assembling the toasts once everything’s ready. Speed is of the essence at this point if you want to enjoy the beans and eggs warm rather than cold.
To Make Egg And Beans On Toast You Will Need
You’ll need a few ingredients to make this Mexican style egg and beans on toast. But most of the items are pantry staples, so you should be able to make it at a drop of a hat. I’ve listed the key ingredients below.
The quality of the bread is important. You need something substantial that holds the load and that toasts well too. I either use my own homemade sourdough bread or Cranks wholemeal loaf.
I like to use black beans, sometimes known as turtle beans for this recipe. They’re authentic, small, mash more easily than some and I like the dark colour. I’ve used a tin here, but often I boil up a batch from scratch, then freeze them in tin size batches.
If you cook up your own beans, you’ll need 250g of cooked beans for this quantity of egg and beans on toast.
Pinto beans make a good alternative to black beans. In fact it’s pinto rather than black that are used to make refried beans.
Go for Soil Association certified organic eggs if you can. They will not only be free range but the hens that lay them generally have a better lifestyle. Stocking density is lower, beak trimming is banned and antibiotics are less prevalent.
Head over to the Soil Association website to find out more on this.
We all know that garlic has many beneficial properties. But it has the most benefit when we eat it both cooked and raw. This recipe includes both. Garlic is cooked along with the beans and raw garlic goes into the pico de gallo.
Good tomatoes are hard to get hold of in the winter, spring months and early summer months. But a zingy fresh tomato salsa (pico de gallo) really makes this dish. Try to find some flavoursome tomatoes if you can.
I’ve used cherry tomatoes here, but you could just use a couple of medium tomatoes instead or even one large one.
Egg And Beans On Toast: Step-by-Step
Like good comedy, it’s all in the timing. Eggs scramble very fast, so it’s important to have everything else ready to go before you begin on this part.
Start with Mexican salsa (pico de gallo), then get the beans on the go. Whilst they’re cooking mix the eggs in a bowl so they’re ready for scrambling. Toast the bread just before you start to scramble the eggs.
If you get your sequence right, the whole thing takes about twenty minutes to prepare and cook.
Step 1. Pico de Gallo
CT has a bit of a sensitivity to raw onions, but I found if I marinade them in vinegar or sour citrus juice for twenty minutes or so, he can tolerate them. So before I do anything else, I start by squeezing some lime juice over the spring onions and garlic.
Whilst these are marinading, cut the tomatoes into quarters, finely chop the jalapeño and roughly chop the coriander (cilantro) leaves. Add to the onions and garlic, give a good stir then set aside.
Step 2. Fry Onions
In a medium sized saucepan, heat up some olive oil over a moderate heat. Sprinkle in the cumin seeds and let them sizzle for thirty seconds or so.
Add the onions, followed by the garlic and salt and give it all a good stir. Fry for four to five minutes until the onion is cooked through and just starting to turn golden. Give it a stir from time to time.
Step 3. Cook Beans
Drain the beans through a sieve and give them a quick rinse under the tap. Personally I don’t like to use the water they come with in the can. I find it gives an unpleasant taint to the finished dish. I also believe it’s more gut friendly to rinse them.
Give the sieve a quick shake, then turn the beans into the pan. Add oregano, chipotle chilli flakes and a splash of water. Stir everything together, clamp the lid on the pan and cook for a three to four minutes. You want the beans piping hot and the flavours amalgamated.
Check half way through to make sure the beans aren’t catching on the bottom of the pan. If they are, add another splash of water and stir.
Roughly mash the beans with a potato masher. Then turn off the heat, but leave the lid on the pan so the beans stay hot.
Chipotle chilli gives the beans a slight smoky flavour as well as a bit of heat. If you don’t have any however, you can use smoked paprika instead.
Step 4. Prepare Eggs
Whilst the beans are cooking, break the eggs into a medium sized bowl. Add milk, salt and pepper. Whisk well with a fork until you get a more or less uniform yellow.
Step 5. Toast The Bread
Also whilst the beans are cooking, slice the bread and get it on to toast. If it’s a good quality wholemeal loaf, it will take some time to brown. And you absolutely want it ready as soon as the eggs are done.
Toast it to your liking under the grill or in a toaster.
Step 6. Scramble The Eggs
In a non-stick frying pan, heat the butter over a moderate heat until it starts to sizzle. I use my cast iron skillet*.
Pour in the egg mixture and leave it to cook for thirty seconds or so. Then before, it turns into an omelette, give it a stir. Stir occasionally and as soon as all the liquid has disappeared, take off the heat. Scrambled eggs are at their best when they’re just cooked through, but before they turn rubbery.
Step 7. Assemble The Toast
This final step is by far the easiest. Try to work as quickly as you can, however, so that you get to eat the beans and eggs whilst they’re still hot.
Divide the beans into four and spread each quarter over a slice of toast.
Likewise share the eggs out between the four slices of toast. Just spoon the eggs over the top.
Finally give the pico de gallo (Mexican salsa) another stir, then scatter it over everything.
Vegan Egg And Beans On Toast
For a vegan version of egg and beans on toast, swap the scrambled eggs in this recipe for my tofu scramble. It makes for a really good substitution.
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Egg And Beans On Toast: Mexican Style – The Recipe
Egg And Beans On Toast: Mexican Style
This Mexican style egg and beans on toast produces a delicious and not too fiery fusion food. The beans are Mexican, the scrambled eggs are British. Top it all off with some zippy Mexican pico de gallo to complement the smoky beans and creamy eggs perfectly.Prep Time10 minsCook Time15 minsTotal Time25 minsCourse: Breakfast, Brunch, Lunch, SupperCuisine: British, MexicanKeyword: black beans, eggs, quick, salsa, toastServings: 2 peopleCalories: 539kcalAuthor: Choclette @ Tin and ThymeIngredients4 thick slices wholemeal bread – toastedMexican Beans1 tbsp olive oil½ tsp cumin seeds½ onion (or 1 small one)1 clove garlic grated or finely chopped¼ tsp sea salt400 g tin black beans washed and drained (or 250g cooked beans)¼ tsp dried oregano¼ tsp chipotle chilli flakes (or ½ tsp smoked paprika)Scrambled Eggs15 g unsalted butter3 eggs1 tbsp milk1 pinch sea saltgood grinding of black pepperPico De Gallo1 spring onion (scallion) – finely sliced½ clove garlic grated or finely chopped¼ lime juiced6 cherry tomatoes quartered1 small pickled jalapeño pepper finely choppedhandful of coriander leaves (cilantro) roughly choppedInstructionsPico De GalloStart by making the pico de gallo, so the flavours have a chance to infuse. In a small bowl squeeze the lime juice over the sliced onions and grated garlic. Give a good stir.1 spring onion, ½ clove garlic, ¼ limeAdd the tomatoes, jalapeño and coriander leaves. Give another good stir and set aside.6 cherry tomatoes, 1 small pickled jalapeño pepper, handful of coriander leaves (cilantro)Mexican BeansHeat the oil up in a medium sized pan over a moderate heat.1 tbsp olive oilSprinkle in the cumin seeds and allow them to sizzle for thirty seconds or so. Then add the onion, garlic and salt. Fry, stirring occasionally until the onion is cooked through and just starting to turn golden.½ tsp cumin seeds, ½ onion, 1 clove garlic, ¼ tsp sea saltAdd the beans, oregano and chilli flakes and give a good stir. Add a splash of water, clamp the lid on and cook for 3-4 minutes. If the beans look like they’re catching on the bottom of the pan, add another splash of water. Turn the heat off.400 g tin black beans, ¼ tsp dried oregano, ¼ tsp chipotle chilli flakesWhilst the eggs are cooking, mash the beans roughly with a potato masher.Scrambled EggsWhilst the beans are cooking, break the eggs into a medium sized bowl. Add the milk, salt and pepper. Whisk it all up with a fork.3 eggs, 1 tbsp milk, 1 pinch sea salt, good grinding of black pepperIn a non-stick frying pan, heat the butter over a moderate heat until it starts to sizzle. I use my cast iron skillet.15 g unsalted butterPour in the egg mixture and leave it to cook for thirty seconds or so. Then before, it turns into an omelette, give an occasional stir. As soon as all the liquid has disappeared, take off the heat. Scrambled eggs are at their best when they’re just cooked through, but before they turn rubbery.AssemblyBefore you start cooking the eggs, get the bread on to toast.4 thick slices wholemeal bread – toastedDivide the beans equally between the four slices of toast. Place a spoonful or two of eggs over the beans, then top with pico de gallo.Tuck in quickly before it gets cold.NotesThe secret to this meal is all in the timing. Make the pico de gallo salsa first, then get the beans on. Whilst the beans are cooking, prepare the eggs and get the toast on before you start cooking the eggs.For a vegan version, just swap the scrambled eggs for tofu scramble.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.NutritionCalories: 539kcal | Carbohydrates: 59g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 703mg | Potassium: 844mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1102IU | Vitamin C: 19mg | Calcium: 169mg | Iron: 6mg Tried this recipe?Please take a photo and mention @choclette8 or tag #nanorecetas on Instagram, Twitter or Facebook.
I’m sharing this recipe for Mexican egg and beans on toast with Gluterama for #CookBlogShare.