Name: Baked bean and egg jaffle
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 8 slices wholemeal bread butter, to spread; 220 gram can baked beans; 1/2 cup (60g) grated tasty cheese; 1 egg, beaten; 1 tablespoon snipped chives or parsley

Baked bean and egg jaffle

Jam-packed full of hearty baked beans, melted oozy cheese and scrambled eggs, this tasty jaffle is perfect for a quick and satisfying breakfast. Take one bite into this toasted, golden sandwich and enjoy the hot filling that spills out.

Serves 4

Prep

Cook

Total

10M

Ingredients

8 slices wholemeal bread butter, to spread

220 gram can baked beans

1/2 cup (60g) grated tasty cheese

1 egg, beaten

1 tablespoon snipped chives or parsley

Method

1.Preheat sandwich maker. Spread each slice of bread with butter. Sandwich together, buttered sides in.

2.Combine beans, cheese, egg and chives in a bowl. Spoon equal amounts onto top of each sandwich (see tip).

3.Remove top filled piece of bread and place buttered side down on sandwich maker. Top with second slice of bread, butter side up. Close sandwich maker. Cook for 3-5 minutes, until golden and cooked through.

Do not over-fill sandwiches. Leftovers can be chilled in an airtight container and used the next day.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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