pasty
A different kind of pasty
I don't MIND them, as long as they're not TOUCHING anything else.
Usually I will use my sausage to form an inpenetrable BARRIER between the beans and the rest of the brekkie. I'll then scoff enough BEANAGE to ensure none of them can transgress across the plate and mingle with anything it shouldn't, after I've inevitably gone and breached the pork-based border.
If it even TOUCHES my toast then its game over.
Beat me to it. This is unequivocally THE CORRECT ANSWER. If I'm doing a fry-up at home, the beans get served in a ramekin on the side.