Breakfast salads are quite possibly my new favourite way to start the day. You basically get a load of your favourite breakfast ingredients, toss them with some leaves, add some buttery soldiers, and voila!

Since I was a kid, baked beans have always been a favourite of mine and this recipe uses haricot beans with juicy cherry tomatoes, peppers, onions, smoked paprika, and chilli flakes to make them a little more grown up.

You can cook up the whole recipe in about 10 minutes and it is packed full of protein and fibre from the beans, healthy fats from the egg, and the soldiers give you a decent serving of carbs to set you up for the day.

And if you’re a breakfast-for-dinner fan like myself then this is a great mid-week dinner too! It is:

Hearty
Wholesome
Slightly spicy
Nourishing
Super quick to make
Perfect for family breakfasts

If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!

Print Recipe
Egg and Baked Bean Breakfast Salad
Spicy beans, fresh greens, crunchy soldiers, and a gooey fried egg, this breakfast salad is the perfect way to start the day.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat a large frying pan to medium and add 1tbsp olive oil, garlic and onion. Fry for 2-3 minutes until the onion is starting to caramelise.
  2. Add the pepper, cherry tomatoes and mushrooms and fry for another 3-4 minutes until the pepper is beginning to soften.
  3. Add the kale along with 2tbsp water and fry for another 4 minutes.
  4. Tip in the drained haricot beans and sprinkle over the salt, smoked paprika and chilli flakes. Stir well and heat for another 2-3 minutes until the beans are warmed through.
  5. While the beans are warming, heat a small frying pan with the remaining oil and crack in the eggs. Turn the heat down to low and fry for 1-2 minutes until the white is cooked and the yolk is still runny.
  6. Toast bread, add butter or spread, and slice into soldiers.
  7. Take the bean mixture off the heat and divide between two plates, top with one fried egg each and serve with soldiers.