Jonah’s Beans and Toast
by Jesse Ziff Cool from “Toast - 60 Ways to Butter Your Bread & Then Some”
In a medium saucepan over medium heat, combine the beans and their juices, onion, thyme, and 1/4 cup of the ketchup and simmer for about 5 minutes. Meanwhile, in a medium skilled, melt 1 tablespoon of the butter. Crack the eggs into the pan, cover, and cook for about 4 minutes for medium-cooked yolks. Toast the bread and spread the remaining 2 tablespoons butter on the slices. Place 2 slices, buttered-side up and overlapping slightly, on each of the 4 plates. Using a spatula, transfer 1 egg onto each of the 2 slices of toast. Spoon the beans over the eggs and toast. Top with the remaining 1/4 cup ketchup, dividing evenly. Pass hot sauce at the table, if using.