Quick Morning Beans and Fried Eggs

Ingredients

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 medium garlic cloves, finely chopped
• 2 cans of cannellini beans, drained and rinsed
• 1/2 cup ketchup
• 2 tablespoons light brown sugar
• 2 teaspoons Worcestershire sauce
• 1/2 cup water
• Kosher salt and freshly ground black pepper
• 4 slices bread, toasted
• 1 tablespoons olive oil
• 4 eggs

Directions

1. Warm the butter in a medium non-stick skillet over medium high heat until it has melted. Add the onion and garlic, and cook, stirring now and then, until they soften, about 4 minutes. Stir in the beans, ketchup, brown sugar, Worcestershire sauce, and water until everything is evenly mixed. Bring the pan to a gentle simmer and cook until the liquid has cooked down, about 5 minutes. Add salt and pepper to taste, then take the skillet off the heat and keep the beans warm.
2. As the beans cook, warm the olive oil in a non-stick skillet over high heat until it shimmers. Crack in the eggs, season them with salt and pepper, and cook until the whites are firm but the yolks are still runny. Divide the toast among 4 plates, spoon the beans over the toast or alongside it, and finish with the eggs on top.