Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Baked beans with a poached egg on toast
Haricot beans simmered in tomato with mustard, topped with a poached egg.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 22 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the sauce thickens in 10 minutes before the beans go in
- Photograph the finished plate
- Time
- About 36 min
- estimated
- Serves
- 2
- see below
- Energy
- 510 kcal
- per serving
- Protein
- 29 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, mustard. Check the labels on packaged ingredients:
- passata. Some passata is salted; check the label.
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
- wholemeal bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Soften the finely diced onion in the oil over medium-low heat for 8 minutes.
Add the passata and the Dijon mustard and simmer for 10 minutes, until the sauce has darkened and thickened.
Fold in the drained haricot beans and warm through for 8 to 10 minutes, turning them over rather than stirring.
Poach the eggs in a pan of barely simmering water for 3 to 4 minutes.
Cooked when: the whites are set and the yolks are firm.
Toast the wholemeal bread, spoon the beans over and top each slice with an egg.
The useful detail
Fold the beans in at the end and stir them as little as you can. Haricot beans break easily, and once a few have gone the pan thickens into purée with nothing left to bite.
Make it work for you
One serving is A slice of toast with half the beans and one egg. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cannellini beans instead of haricot
Slightly larger and creamier. They break just as easily.
Per serving: about the same energy, about 1 g less protein, about the same fat.
Sourdough instead of wholemeal
Chewier and less fibrous under a wet topping.
Per serving: about 10 kcal more, about 1 g less protein, about the same fat.
Leave out the eggs
Simpler and about 6 g less protein a serving.
Allergens: Removes egg.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A version of a tin, made from scratch, where the beans carry both the protein and the fibre and the egg adds the rest.
| Energy | 510 kcal |
|---|---|
| Protein | 29 g |
| Fat | 12 g |
| of which saturates | 3 g |
| Carbohydrate | 75 g |
| of which sugars | 11 g |
| Fibre | 16 g |
| Sodium | 1,020 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| onion | 100 g | FDC 170000Onions, raw | 40 kcal | 1.1 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| passata | 250 g | FDC 170460Tomato products, canned, puree, without salt addedCalculated with FoodData Central's unsalted tinned tomato purée record, the closest match to sieved passata. | 95 kcal | 4.1 g |
| Dijon mustard | 10 g | FDC 2710085Mustard | 7 kcal | 0.4 g |
| haricot beans | 400 g | FDC 173747Beans, navy, mature seeds, cannedCalculated with FoodData Central's tinned navy bean record. Haricot and navy are the same bean under two names. | 452 kcal | 30.1 g |
| eggs | 100 g | FDC 171287Egg, whole, raw, fresh | 143 kcal | 12.6 g |
| wholemeal bread | 80 g | FDC 172688Bread, whole-wheat, commercially prepared | 202 kcal | 10.0 g |
| Whole recipe | Divided by 2 | 1019 kcal | 58.3 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool it quickly, cover and refrigerate within 2 hours. The FDA chart gives soups and stews 3 to 4 days. The beans are better on the second day. Poach the eggs fresh.
- In the freezer
- The same chart gives soups and stews 2 to 3 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout, stirring so it heats evenly.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian