Barbecue baked beans breakfast bap

Method

1. Wash and slice the vegetables. Toast the bread or warm the wrap as its packet directs while preparing the filling.
2. Use ready-cooked canned or pouched baked beans, drained before weighing. Rinse canned pulses if appropriate. Dry pulses cannot be substituted directly.
3. Cook peppers, onion, mushrooms, spinach or other cooking vegetables in the same pan until softened. Keep lettuce and other salad leaves raw for the side. Heat baked beans or cooking sauces as their packet directs; cold yoghurt/mayonnaise dressings go on after cooking.
4. For a hash, fold the softened potato into the pan and cook until tender throughout. For a bap, wrap or toastie, use a manageable layer of cooked filling and serve the remaining vegetables alongside.
5. Use every measured ingredient, including oil and dressing. Make sure raw eggs are fully set, then serve immediately. Sausage-packet times or larger batches may take longer.