Slimming World - Boston Baked Beans Brunch

Serves 4
Syns - Green half a syn


2 x 400g cans haricot beans, drained
270g jar silverskin baby pickled onions
400g can chopped tomatoes
1 level tbsp wholegrain mustard
1 tbsp Worcestershire Sauce
2 level tbsp tomato puree
2 tbp artifical sweetener
salt and freshly ground black pepper
A handful of fresh parsley, finely chopped
227g pack portobello mushrooms
4 tomato, halved
fry light
1 tsp dried thyme
4 large eggs


1. Preheat the oven to 180c/350f/Gas 4. In a large casserole dish, mix together the haricot beans, pickled onions, canned tomatoes, mustard, worcestershire sauce, tomato puree and sweetener with some seasoning. Cover and cook for 1 hour, stirring occasionally. Stir in most of the chopped parsley, reserving some for garnish.
2. Meanwhile, place the whole mushrooms and halved tomatoes on a baking tray and spray with fry light. Season and sprinkle over the thyme. Place alongside the beans for the final 20 minutes of cooking.
3. When nearly ready to serve, fry the eggs in fry light. Serve the beans, garnished with the reamining parsley with the mushrooms, tomatoes and egg.