For 10 years, at least three times a week, this was my breakfast. Except mine was thrown on two pieces of Texas toast, wrapped in waxed paper and eaten in the car on the way to work. If I had time I would fry a sausage patty and crumble it in the baked beans. Good stuff!
I'm giving you the glorified version that you can eat with a knife and fork, and can actually add toppings.
2 (16-ounce) cans baked beans with juices
Garnishes: green onion, or grilled red onions, grated Cheddar cheese or sour cream
In a medium saucepan over medium heat, combine the beans and their juices, onion, thyme, and ketchup and simmer for about 5 minutes.
Meanwhile, in a medium skillet, melt 1 tablespoon of the butter. Crack the eggs into the pan, cover, and cook for about 4 minutes for medium-cooked yolks.
Toast the bread and spread the remaining 2 tablespoons butter on the slices. Place 2slices, buttered-side up and overlapping slightly, on each of 4 plates. Using a spatula, transfer 1 egg onto each of 2 slices of toast. Spoon the beans over the eggs and toast. Top with the chili sauce, dividing evenly. Garnish as desired and pass the hot sauce at the table.