Veggie Irish Breakfast Toastie

3/22/2026

Prep Time: 10 Min
Cook Time: Under 15 Min

Yields: 1 Toastie

What You Need

Empty your beans into a small, covered pot and set to medium low. Heat until warmed through.
In the meantime, heat a splash of EVOO and a sprinkle of pepper flakes in a non-stick skillet set to about medium. Add your mushrooms and give them a good pinch of salt & pepper. Stir and cook as your mushrooms caramelize for about 6 - 7 minutes. Once they're nice and caramelized, transfer them to a small dish and cover them. Wipe out your skillet and return it to the heat.

Add the butter and in the meantime, whisk together your eggs, splash of cream, and salt, pepper, and pepper flakes. Pour this into your heated non-stick and use a rubber spatula to work the eggs from the outer rim of the skillet towards the center. Continue to stir and fold as your egg scram firms up to your desired doneness. As I've always said, I'm team stiff versus runny scrambled eggs lol, but you cook them how you like them.
Toast your sourdough until golden and get it onto a small parchment lined baking sheet. Slather with soft, unsalted butter prior to assembly.

Preheat your oven to BROIL HIGH.
To assemble, add a small amount of your shredded cheddar onto your toast, followed by piling your scramble on top. Next, scoop your caramelized mushrooms on top and then your remaining shredded cheddar. I didn't measure the cheddar to be fair, so you may want to shred a little extra if needed. Top with fresno chilis and then get that into the oven to broil until melty and gorgeous.
Remove and transfer your toastie to your serving plate. Make sure to scoop up any egg / cheese / mushrooms from the tray. To finish, spoon over your desired amount of saucy baked beans and finish with a sprinkle of green onions. ENJOY!
Pack up your leftover baked beans in an airtight container for up to 4 days.