These old-fashioned favourites are so simple to make for breakfast or for after-school munchies, and are ideal for a shared lunch at school.
Of course, you can swap the beans for spaghetti or even try bacon and egg.
- 12 slices wholegrain sandwich bread
- Soft butter or margarine
- 1 can baked beans, lightly drained
- 1 egg, beaten
- ½ cup tasty cheese, grated
1 Preheat the oven to 180oC. Butter the bread slices generously and place a slice (buttered side against the tin) in each muffin hole, pushing down to create a flat bottom and sides like a nest.
2 Combine the baked beans, beaten egg and grated cheese, then spoon mix into the bread cases. Bake for 15-20 minutes until the bread is golden and the beans are set in the centre.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author