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–+ servings
Cheesy Masala Beans on Toast

Cheesy Masala Beans on Toast for a Comforting Breakfast Delight

A delicious fusion of spiced baked beans and gooey cheese atop crunchy toast, perfect for breakfast delight.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: British, Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 slices toast white sourdough works well
  • 1 tin baked beans (400g) opt for Branston for balanced taste
For the Flavoring
  • 1 tbsp ghee can be substituted with butter or oil
  • 1/2 tsp cumin seeds toast briefly to enhance aroma
  • 1 medium-sized red onion, finely chopped substitute with yellow onion or shallots if needed
  • 1 piece green chilli, finely sliced adjust quantity to taste
  • 1 tsp garam masala a homemade blend can elevate the dish
  • 1/4 tsp turmeric can be omitted if unavailable
  • 1-2 tsp fresh coriander leaves and stalks dried coriander works too
For the Cheesy Topping
  • 75 g Cheddar, grated substitute with a dairy-free cheese for a vegan option
  • 75 g Red Leicester, grated if unavailable, use more Cheddar
For Final Touches
  • 1/2 small red onion, finely chopped can substitute with shallots
  • 2 pieces green or red chillies, finely sliced adds another layer of heat
  • 1 tbsp chopped coriander leaves extra garnish for freshness
  • 2 tsp hot sauce (Tabasco recommended) optional based on spice preference

Equipment

  • Medium saucepan
  • grilling rack or oven-safe dish

Method
 

Step-by-Step Instructions for Cheesy Masala Beans on Toast
  1. In a medium saucepan, melt 1 tablespoon of ghee over medium heat. Add 1/2 teaspoon cumin seeds and sizzle for about 30 seconds until fragrant. Sauté 1 finely chopped red onion for about 2 minutes until soft.
  2. Add the sliced green chilli and cook for another 30 seconds. Mix in 1 teaspoon garam masala, 1/4 teaspoon turmeric, and 1-2 teaspoons fresh coriander leaves, then stir in the baked beans. Simmer for about 2 minutes, adding a splash of water if necessary.
  3. Toast 2 slices of bread until golden brown. Spread the spicy masala beans over the toast, sprinkle with finely chopped red onions and chilli slices, then top with grated Cheddar and Red Leicester.
  4. Transfer to a grilling rack and grill on high heat for about 2-3 minutes until the cheese melts and bubbles. Watch closely to prevent burning.
  5. Remove from grill, cut into triangles, garnish with chopped coriander leaves and a dash of hot sauce. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop. For longer storage, freeze the cheesy masala bean mixture (without toast) for up to 3 months.

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