Preparation

1. Peel and chop the onion for the baked beans. Heat up 2 tablespoonfuls of oil in a saucepan. Cook the onions in it gently until translucent.
2. Stir in 375 ml of water and the baked beans. Bring to the boil and then simmer covered for approx. 10 minutes.
3. In the meantime, fry the bacon on both sides in a frying pan until crispy, before allowing it to drip dry on a piece of kitchen roll.
4. Wash and cut the cocktail tomatoes in half. Chop the chives into little straws. Peel the garlic and chop finely. Heat up 2 tablespoonfuls of olive oil in a frying pan, add the tomatoes and garlic, and cook gently for a short time before removing from the pan.
5. Break the eggs one after the other on the edge of the frying pan and fry slowly until the egg white is firm, but the yolk is still very runny.
6. Season the baked beans to taste with salt and pepper. Break up the bacon into rough pieces. Arrange the pieces on a plate with the chives, cocktail tomatoes and a fried egg.

A slice of toast is the classic accompaniment to this dish.