Heat the baked beans in a pan over a medium heat.

Meanwhile, heat a large frying pan over a medium-high heat. Spoon 1 tsp of the crispy chilli oil into one side of the pan and the other tsp into the opposite side. Scatter the spring onion into the chilli oil so that it just starts to sizzle. Then, crack an egg into each pool of oil and fry until crisp around the edges, using a spoon to baste the tops with the hot oil until the whites are fully set - about 3 minutes. (If your pan is too small, fry the eggs one at a time.)

Toast the bread until crisp and golden - either in a toaster for a quick, light finish, or in a pan with a drizzle of olive oil, frying both sides until crisp and golden brown.

Spoon the beans onto the toast and top with the crispy chilli fried eggs.