Method

• 1.
  Place the beans in a large non-stick frypan over medium-low heat. Add the chopped tomatoes, honey, tomato sauce, Worcestershire sauce and some sea salt and freshly ground black pepper, then simmer for 5-6 minutes, stirring occasionally, until slightly thickened, lightening the beans with a dash of water if needed.
• 2.
  Meanwhile, fill a separate saucepan with 8cm water and bring to a very gentle simmer. Add the vinegar, then place 2 egg rings or taller cook’s rings in the water. One at a time, crack an egg into a small cup and gently slide it into a ring (this will help contain the whites during cooking). Poach eggs for 3-4 minutes for a soft yolk or until cooked to your liking, then remove with a slotted spoon and drain on paper towel. Repeat with the remaining 2 eggs.

• 3.
  Add most of the parsley to the beans and stir through. Divide the beans among 4 shallow serving bowls and top each with a poached egg. Scatter with the remaining parsley and some freshly ground black pepper. Serve with baguette.