Boston Baked Beans and Eggs take comfort food to new levels and make for a deliciously satisfying skillet breakfast or dinner.
Set pressure cooker to sauté and add bacon to pot. Cook for about 5 minutes, until bacon is just started to get crispy.
Add onion to pot and cook for another 3 minutes to soften. Add garlic and black pepper to pot and cook for about a minute, until garlic is fragrant.
Add chicken stock, water, molasses, maple syrup, brown sugar, ketchup, yellow mustard, and Worcestershire sauce to the pot. Stir in pre-soaked beans, along with salt and cayenne.
Set pressure cooker to 40 minutes on manual and when done cooking, let naturally release for 10 minutes, before manually releasing the pressure the rest of the way.
Stir beans. If you want beans to thicken more, add in cornstarch or tapioca flour one tablespoon at a time, stirring after each addition until they're the consistency you desire.
Heat olive oil in a 10-inch skillet over medium heat. Add 3 cups of baked beans to the skillet and stir until warmed through. Stir in spinach until slightly wilted, about 30 seconds.
Gently crack eggs over baked beans in skillet. Turn heat to low, cover skillet, and let cook for about 7 minutes until whites of eggs are set, but yolks are runny. If you prefer set yolks, cook eggs for about 10 minutes.
Remove skillet from heat and sprinkle parmesan and parsley over eggs.
Serve beans and eggs over warmed corn tortillas.