Bacon-and-egg baked beans

Adam Liaw
Bacon and egg baked beans.
Bacon and egg baked beans. Photo: William Meppem

These proper baked beans are a world apart from the tinned variety. You can also make the bacon and beans portion in advance and finish with the eggs.


500g dried great northern or navy beans

1 tbsp olive oil

300g speck or thick-cut bacon, cut into wide batons

1 medium onion, diced

1 carrot, diced

1 stalk celery, diced

700ml tomato passata

2 tbsp tomato sauce

1 tbsp worcestershire sauce

1 cup chicken stock

1 tsp salt

2 tbsp golden syrup

4 sprigs thyme

3 bay leaves

1 sprig rosemary

6 eggs

2 tbsp finely shredded parsley, to serve


1. Soak the beans overnight in a large pot covered with ample water with 1 teaspoon of salt added. Drain the beans and return to the pot, cover with more water and bring to a simmer. Simmer for 15 minutes, then drain. 

2. Heat your oven to 160C fan-forced (170C conventional). Heat a large, low casserole dish over medium heat and add the olive oil and bacon and fry for about 3 minutes until the bacon pieces are lightly browned. Add the onion, carrot and celery and fry for about 5 minutes until the onion is translucent and fragrant. Add the drained beans and all the remaining ingredients except for the eggs and parsley. Add enough hot water to cover the beans, cover with a tight-fitting lid and transfer to the oven for 3-4 hours. Check the beans every hour and add more hot water to cover if needed. 

3. When ready to eat, make 6 indentations in the top of the beans and crack an egg into each. Continue to bake for about 6 minutes until the whites of the eggs are set but the yolks still runny. Scatter with parsley and serve with focaccia or other bread. 

Also try: Adam Liaw's frying-pan focaccia 

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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