Name: Baked eggs in popped beans
Total time: 20 min
Yield: 1
Ingredients: 250 g mixed-colour ripe cherry tomatoes; ½ a lemon; extra virgin olive oil; 4 sprigs of fresh basil; 1 x 400 g tin of cannellini beans; 1 good pinch of fennel seeds; 2 large free-range eggs; 2 slices of seeded wholemeal bread; 2 heaped teaspoons ricotta cheese; thick balsamic vinegar optional; hot chilli sauce optional

Baked eggs in popped beans

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Total Time:
20 minutes

Protein-packed, fiber-rich dish for a delicious breakfast or brunch.

Ingredients:

250 g mixed-colour ripe cherry tomatoes
½ a lemon
extra virgin olive oil
4 sprigs of fresh basil
1 x 400 g tin of cannellini beans
1 good pinch of fennel seeds
2 large free-range eggs
2 slices of seeded wholemeal bread
2 heaped teaspoons ricotta cheese
thick balsamic vinegar optional
hot chilli sauce optional

Instructions:

Halve the tomatoes and place them in a bowl. Add lemon juice, 1 tablespoon of oil, and a pinch of sea salt. Tear the basil leaves and mix them in, reserving smaller ones for garnish. Set aside to marinate. Heat a non-stick frying pan on high heat. Drain the beans and add them to the hot pan with fennel seeds and black pepper. Cook for about 5 minutes, shaking occasionally until they char and pop open. Pour the marinated tomatoes into the pan with 100ml of water. Season and let it bubble vigorously for 1 minute. Crack an egg on each side, cover, and cook on medium-low heat for 3 to 4 minutes for soft eggs. Toast the bread. Spread ricotta on the toast and serve with the baked eggs and beans. Garnish with reserved basil leaves. Drizzle with balsamic vinegar and/or hot chilli sauce before serving. Enjoy!

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