Despite the Aussie-Aussie-oi-ness of a breakfast like beans on toast, it isn't a meal Andy and I have very often. Andy finds tinned baked beans mushy, not to mention the fact that they are sweet (in a weird way) and not that great. So baked beans was something we rarely ever thought about, unless we splurged on a pack of veggie hotdogs. But after travelling to Sydney in February and having brunch at the fabulous Naked Espresso, we both realised that baked beans on toast can be good, especially for breakfast. So, they have recently entered our repertoire for breakfasts and brinners.
Beans on toast is surprisingly one of those dishes that you can tweak a bit to make it seem fancier than it is. For instance, try serving in a bread bowl. The only problem with this was we wanted way more beans than fit into the bread. After photos were taken, the rolls were drowned in saucy beans.
Or, you can try serving with a boutique bread. This is Brown Bread. It was actually a bit of a fail, but it has great potential. I followed the recipe from Vegan Planet but used the method for skillet cornbread because I wanted crunchy crusts. What we got was a dry, heavy bread which was fine with beans but not good on its own.
My final verdict -- Beans on toast: better than you'd think!