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Pan-fried beans with poached egg and parsley
Pan-fried beans with poached egg and parsley
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Light and quick pan-fried beans.
Ingredients:
  • 800g canned red kidney beans, drained, rinsed
  • 400g can chopped tomatoes
  • 28.60 gm honey
  • 20.80 gm tomato sauce (ketchup)
  • 24.40 gm Worcestershire sauce
  • 1 tsp white wine vinegar
  • 60.00 ml torn flat-leaf parsley
  • 4 slices crusty baguette
Instructions:
  • In a large non-stick frypan over medium-low heat, combine beans, chopped tomatoes, honey, tomato sauce, Worcestershire sauce, sea salt, and freshly ground black pepper. Simmer for 5-6 minutes, stirring occasionally, until slightly thickened. Add a dash of water to reach desired consistency.
  • Fill a saucepan with 8cm of water and bring it to a gentle simmer. Add the vinegar. Using 2 egg rings, crack an egg into a small cup and gently slide it into each ring. Poach the eggs for 3-4 minutes for a soft yolk or until cooked to your liking. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining eggs.
  • Stir in the majority of the parsley into the beans. Portion the beans into 4 shallow bowls and place a poached egg on top of each. Garnish with the rest of the parsley and a sprinkle of freshly ground black pepper. Enjoy with baguette on the side.

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