These days, you can infuse absolutely anything you want with marijuana. Often, you can buy your favorite products already infused with a hefty dose of the stuff! Gone are the days of smoking a joint to get your daily fix, and we say good riddance!
Although smoking is traditional and enjoyable for many, we now know that it’s not the healthiest. Given the popularity of marijuana for medicinal purposes, smoking is not always the most viable option. Edibles are a fantastic alternative, but again, society has progressed past the standard space cakes.
Now, it’s possible to infuse all your favorite foods with THC. And that includes a full English breakfast! This British classic receives a cannabis spin in this delicious recipe. Believe us when we say that this is the breakfast of champions!
How to Make Marijuana Baked Beans, Eggs, and Toast
Out of all the recipes we have posted, canna baked beans, eggs, and toast is perhaps the strangest. Typically, pot recipes include mouth-watering cakes and desserts, or maybe dinner recipes and dips. However, we guarantee that this marijuana-infused full English breakfast will change your life for the better.
This recipe includes a traditional English breakfast. That means baked beans (homemade, of course), fried egg, fried sausage and bacon, mushrooms, toast, and grilled tomatoes. Don’t worry, we’ll leave out the black pudding! Of course, you can choose which elements of this recipe to include in your dish.
Luckily, it’s easy to incorporate cannabis into most parts of this meal. We will be using cannabutter and canna-oil to make this recipe as delicious as ever, all while infusing it with a generous helping of THC.
So, before you get to cooking your delicious breakfast, you’ll need to prepare portions of cannabutter and cannabis oil. These take a while to make, but luckily, you can make them in advance and store them for later.
Making Cannabutter and Canna-Oil 101
This recipe calls for cannabutter to coat the toast and canna-oil for all the frying. As a result, you’ll need a lot of oil! As for the butter, it’s best to make a larger batch and use it as and when you need it; it will keep in the fridge like regular butter.
For the Cannabutter:
Take one cup of butter and one cup of ground cannabis. Use a hand grinder to grind up the buds coarsely, then decarboxylate them in the oven. They need to be in the center of the oven for 30-40 minutes at 245˚F.
When they’re ready, add them to a saucepan with the melted butter and add one cup of water. Bring the mixture to a gentle simmer, then cook it for up to three hours while the cannabinoids leech into the butter.
When the mixture is done, strain it through a cheesecloth to remove the plant matter. You can put the butter in a jar or container. Cover it, then refrigerate for a while until the butter hardens. The water will separate out for you to discard. Store it in the fridge until you’re ready to use it.
For the Canna-Oil
The process here is pretty much exactly the same, but with cooking oil. The oil of choice is up to you: Olive oil, sunflower oil, or vegetable oil.
First, decarboxylate the buds in the oven. Add them to a pot with the oil, and simmer for 3 hours, stirring occasionally and ensuring it never boils. When it’s done, strain through a cheesecloth, and you’re done!
The Best Strains to Use
There isn’t really a best strain to use for this meal. It depends on your desired effects and preferences.
However, we recommend using a wake and bake strain. After all, you’re likely to be chowing down this full English in the morning, so you don’t want an indica that’s going to put you to sleep. Instead, opt for an energizing sativa.
Some of our top picks include:
However, any of your favorite sativas will work. Make your cannabutter and canna-oil with your strain of choice, and then you can get started with the recipe. Remember, making those ingredients can take upward of three hours, so plan in advance!
Canna Baked Beans, Eggs, and Toast Recipe
Now, let’s make those “baked” beans! You can use a regular tin of beans and add in a few drops of canna-oil, but that’s not as fun as making them from scratch. Below is the full recipe for the breakfast. It takes around 30 minutes, so perhaps save this as a weekend treat!
For the Beans
- 1 tablespoon canna-oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 tablespoon tomato puree
- 60ml chicken stock
- 300g tin haricot/white beans
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
For the Rest
- 2 slices toast
- 2 tablespoons cannabutter
- ½ cup canna-oil
- 4 Cumberland sausages
- 4 rashers bacon
- 100g mushrooms
- 2 tomatoes
- 2 eggs
- Heat 1 tablespoon canna-oil in a saucepan, add the garlic, and sizzle for a minute. Add the paprika and stir it in.
- Reduce the heat to low, add the puree, stock, ketchup, and brown sugar. Simmer on the stove for 20 minutes until the sauce has thickened. At the end, stir in the beans and warm them through.
- Meanwhile, rinse and slice the mushrooms and heat the grill to medium heat. When warm, slice a cross into the top of the tomatoes and remove the green ‘eye’. Sprinkle with salt and pepper, drizzle with some canna-oil, and then grill for 2 minutes. Turn them over, season again, and grill for another 2-3 minutes.
- Then, use a little canna-oil at a time to fry each of the ingredients. For the mushrooms, season with salt and pepper and fry for 1-2 minutes, then turn over and fry for 3-4 minutes. Try to avoid making them soggy. You can keep them warm in the oven.
- Next, fry the bacon and sausages. You can do this at the same time if your pan is large enough. Fry each one in canna-oil, turning mid-way. Again, keep them warm in the oven.
- Then, break the eggs into the saucepan and allow them to cook until the whites are solid but the yolk will still pop.
- Pop the bread in the toaster and wait for it to be ready. While that’s happening, plate the rest of the ingredients. Each plate should have two sausages, two bacon rashers, a serving of beans, one tomato, one egg, and a serving of mushrooms.
- When the bread is ready, smother it with a helping of cannabutter. Add some extra pepper on top of the fried egg, and enjoy!
Final Thoughts on This Recipe
We hope you enjoy this mouth-watering canna baked beans, egg, and toast recipe. We decided to turn it into the full English breakfast of dreams with some extra ingredients. However, feel free to leave out the rest and just make the eggs and beans on toast.
Remember to enjoy all cannabis responsibly and only take as much as you can handle. There’s a lot of canna-oil in this recipe, so perhaps use a low-THC strain if you don’t have a high tolerance.
Have you tried this recipe? Let us know how it tasted in the comments
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