A private chef has shared their trick to making beans on toast into a gourmet dish. Beans on toast is a British favourite and has been for generations. It is simple yet delicious, which is why it has stood the test of time as a go-to meal to make for breakfast and lunch. Beans on toast can be made by simply popping your bread in the toaster, buttering it, heating up beans on the hob and pouring them over the toast.
However, there are ways to elevate this meal. Many people have their go-to ways of doing that. One of them is to add Worcestershire sauce, while another way to bring baked beans to life is to add cumin. Even Heinz has jumped on the trend of switching up beans on toast, recently releasing some unusual flavours such as sweet and sour baked beans and tagine baked beans. One gourmet chef has weighed in with their advice.
Yure Pires is a London-based private chef. When asked how to elevate classic British dishes, Yure suggested doing a number of things to take baked beans to a new level.
He revealed: “Upgrade with a drizzle of olive oil, smoked paprika, and fresh basil. Toast sourdough for extra crunch and drizzle a hint of honey or hot sauce for a gourmet twist.”
While baked beans normally come in a tomato sauce, which many people love on its own, the additions mentioned by Yure bring them to new heights. The olive oil adds a lovely earthy flavour, while the paprika gives it a hint of spice.
Yure shared several tips for home cooks who want to make British classic foods with a twist. For example, he suggests making some alterations to how you make your jacket potatoes to really elevate them.
He revealed: “Parboil before roasting — this shortens cooking time and guarantees a crisp skin. For the filling, combine Greek yoghurt, fresh herbs, and lemon zest for a lighter alternative to sour cream.”
When it came to scrambled eggs, he said: “Add a splash of water (not milk) and cook on low heat, stirring constantly. The steam keeps the eggs silky and creamy. Finish with a teaspoon of butter and flaky sea salt off heat.”
