| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 slices bacon, chopped
- 1 small onion, chopped
- 1 (28 ounce) can baked beans
- 2 shots Irish whisky
- Black pepper
- 4 slices white toasting bread
- 2 tablespoons butter, softened
- 1 tablespoon honey
Instructions
- Heat a medium skillet over medium high heat. Add bacon and cook to render fat, about 5 minutes. Add onions, reduce heat to medium, and cook with bacon until soft, 5 to 6 minutes more. Stir in baked beans. Heat the beans through then reduce heat to low. Remove pan from heat, add the whisky, stir it in, and return pan to heat. If whisky flames, the flare will die out in less than 10 seconds — just be prepared. For a full whisky-spike flavor, the trick is to avoid the flame and just warm the alcohol: think hot toddy. Season spiked beans with black pepper, to taste.
- Toast bread and combine softened butter with honey then spread the mixture evenly among the slices. Serve beans with honey buttered toast.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 453 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 10 g |
| Sugar | 23 g |
| Protein | 15 g |
| Cholesterol | 25 mg |
| Sodium | 926 mg |
Reviews
Great recipe! Easy, fast, and delicious! I made this with the entire “Irish Breakfast” menu for a special birthday breakfast for my husband. Loved it all!! I made it exactly as written, wouldn’t change a thing 🙂 WTG Rachel
i love the bacon and the egg
Easy, good, met with praise around my table!
I love breakfast and it is always nice to have something a little different to put in the rotation. I did omit the whiskey. Good job Rach!
I could only give this 4 stars because I didn’t even get to TASTE any of this…lol! The kids and their friends ate this up like it was going out of style!!! Used English muffins, at my daughter’s request, and brown sugar molasses instead of the honey. We love breakfast at ANY meal too, RR!!