BBQ skillet eggs

By Paula Navarette
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Skillet eggs:

  • 6 eggs
  • 2 cups baked beans
  • 1 avocado
  • 5 strips thick cut bacon
  • 1/4 cup picked cilantro *to taste

Baked beans:

  • 4 cups dried white beans
  • Water for soaking
  • 7 cups water, for cooking
  • 3 onions, chopped to a small dice
  • 5 plum tomatoes
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 2 cloves of garlic


  1. Place the beans in a large bowl. Add lukewarm water to cover and soak overnight at room temperature. Add water as needed to ensure beans remain covered. Rinse and drain.
  2. With the rack in the middle position, preheat the oven to 120°C (250°F)
  3. Combine all ingredients in a large (about 4.5-litre/18-cup) ovenproof Dutch oven or bean pot. Season with pepper
  4. Add enough cold water to cover the beans by five centimeters. Bring to a boil
  5. Cover and transfer to the oven. Bake, stirring hourly, until the beans are tender, about seven hours. Add water as needed during cooking.


  1. Place your baked beans in a skillet, crack your eggs right on top of the beans.
  2. Place in you BBQ close the lid.
  3. Cook for five minutes, or longer is you like the eggs cooked more.
  4. Serve with avocado, picked cilantro, and sour cream.



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