Beanz Baked Eggs With Spinach And Tomatoes
It is that time of the year again.
That time when weekends are all about waking up, having breakfast in front of the fire before putting on long woolly sock, wellies, coats and hats to go exploring.
We walk through the woods to see how many bears and foxes we spot up in the trees (going with the flow peeps, going with the flow), we construct twig houses for insects, we puddle jump and mud slide (it’s a thing), we build ‘mine is better than yours’ bonfires and my youngest picks up as many boooooootiful stones as she can find because she is building a stone collection.
At some point the cold sets in and we head back home, pilling coats, muddy boots and everything else by the front door as we race to warm cold hands, feet and noses by the fire.
That’s is when the craving for comfort food hits. Delicious, warm, filling food that hits the right spot. And if it is healthier too then all the more reason to make it again and again and again….
And one of the foods I turn to is Heinz Beanz, because the kiddoes love them so much, their friends love them that much too and they are supper easy to whip up into a quick week night supper, a fun breakfast or in this case a comfort meal to thaw us out.
So enter this Beanz baked eggs with spinach and tomatoes. Seriously easy to make with only 5 essential ingredients – yet comfort food at its best.
I’ll tell you one thing. I have been eating Heinz Baked Beanz for decades. From student days (beans on toast anyone?) to now (see this dish and many more variations including in our rather famous Sierra Leonean salad).
They are convenient, quick to prepare, tasty, filling and nutritious. What is not to like? And over the years I have come to appreciate their memorable slogan ‘Beanz Meanz Heinz’ (which is 50 years old this year). Wowee – that is incredible. For a food to be one of the staples of Britain’s eating habits for half a century – what else is there that is recognised so much and eaten so much?
And seriously, the ‘Beanz Meanz Heinz’ slogan is true. To me, certainly. I am extremely loyal to the brand, in fact I don’t think I’ve ever bought any other type of baked beans, it is just instinctive to get these.
Plus, one of the reasons I always have a few tins of Heinz Beanz in my pantry is that they are good for you. Lots of protein and fibre. Low in fat. Filling and wholesome, without any added sugar. Just what I want to eat and what I want my children to grow up eating.
Anyway, Heinz is so proud of its 50 year ‘Beanz Meanz Heinz’ that it now has a Heinz Beanz Bus, which is travelling through the country in October. It will be giving people free delicious Beanz dishes, such as Beanz with Chorizo, and Beanz with Smoked Ham hock. I was lucky enough to visit when the bus stopped in Camden and my gosh did I get over excited to tuck into the Beanz with chorizo. Best recipe ever.
It was really good fun to see fans come from all over London to try some beanz. I met plenty enthusiastic people including their biggest fan, who had travelled from the opposite end of London after finding out about their bus via his Facebook page- he spent at least 20 mins talking to me about his love for the ‘best baked beanz’, his various recipes for cooking with them and very enthusiastically showed me adverts on youtube.
Plus – and isn’t this cool – they are also producing some Heinz Beanz cans which beanz fans can get their name put on the front, for a limited time. I already got two for my kiddoes……
Now, enough from me, I’m going to tuck into this lovely dish of Beanz baked eggs with spinach and tomatoes. Everyday pantry ingredients combined into a tasty meal. I am so excited by this that I even have a recipe video below showing you how to make it.
Heinz Beanz – how do you want yours?
Beanz Baked Eggs With Spinach And Tomatoes : Recipe Video
For More Beans Recipes
Star Anise & Gammon Baked Beans.
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Beanz baked eggs with spinach and tomatoes
Ingredients
- 415 g (14.6oz) tin Heinz Beanz
- 100 g (3.5oz) spinach
- 150 g (5.3oz) cherry tomatoes, sliced in half
- 1 tsp dried oregano
- 4 large eggs
Instructions
- Preheat the oven to fan assisted 180C / 200C / 400F /gas 6.
- In a large shallow oven dish, layer the ingredients starting with the spinach leaves at the, then the Beanz and the cherry tomatoes.
- Make 4 indents with the back of a spoon and crack an egg into each
- Sprinkle the oregano and some freshly ground black pepper over the dish
- Cover the dish with some foil and bake in the warm oven for approximately 15-18 mins or until the egg whites are set to your likening.
Notes
Nutrition
This looks like the perfect hearty breakfast to share on a cold winter morning
Do you think I could use basil instead of organo?
Mmm, that looks yummy!