Recipe by Zola Nene

Zola Nene’s quirky spin on the classic Eggs benedict; instead of making a traditional hollandaise sauce, she makes a delicious Rhodes Quality Baked Bean sauce instead.

Ingredients

For the sauce:

• 2 Tbs olive oil
• 250g streaky bacon
• 1 onion, sliced
• 1 Tbs smoked paprika
• 1 tin Rhodes Quality Baked Beans in Tomato Sauce

For the poached eggs:

• 4 Tbs White wine vinegar
• 1L Water
• 8 fresh free-range eggs

To serve:

• 4 English muffins
• Handful wild rocket
• Salt and pepper

Method

1. Heat olive oil in a large pan, then add the bacon and fry until golden on each side.
2. Remove bacon from the pan, and then set aside to drain on kitchen paper.
3. To the same pan, add the sliced onion and cook until soft and beginning to turn golden.
4. Add the paprika, and then stir to coat the onions in the spice.
5. Add the baked beans to the pan, then add ½ cup water to the tin and use to swirl the sauce out of the tin before adding to the pot.
6. Stir well, and then simmer over low heat for 5 minutes.
7. Boil together the water and vinegar, then turn down to a gentle simmer.
8. Crack the eggs, one at a time, into the simmering water, then leave to poach until done to your liking, I prefer my yolks runny, so only poach my eggs for about 4 minutes.
9. Cut the muffins in half, then toast until golden. Place onto a plate, cut side up, then top with rocket.
10. Top with a generous helping of baked bean sauce, then top with a poached egg.
11. Season the egg with salt and pepper and enjoy!