So to kick of the New Year, and my health kick, which I am sure will at some point inevitably fail, I have decided to call this week ‘Bean Week’.
That’s right you have indeed heard me correctly. Aaah beans, beans, the magical fruit, the more you eat…alright, I’m going to stop that right there!
So needless to say, the humble bean will be taking centre stage at my table this week…and my poor husband will just have to pay the price!
So on we go with my first recipe….Posh Beans on Toast (with a Poached Egg).
So the below recipe is for 2, but can be easily adjusted to however many guests you have, or if you fancy having an ‘all night’ beans on toast pig out. Just me? Ok, moving on…
2 medium eggs
1 red onion, finely diced
1 garlic clove, peeled and finely diced
1 can Butter Beans, drained
2 heaped tsp chilli jam (I use Tracklement)
1 can chopped tomatoes
½ tsp smoked paprika
Salt and Pepper, to season
1 tbsp olive oil
2 sliced sourdough bread, toasted
4 heaped tbsps ricotta
Sauté the onions, garlic in the olive oil on medium heat until nice and soft, about 5 minutes.
Chuck in the smoked paprika, and sauté this for a further 5 minutes.
Add the chopped tomatoes, chilli jam and allow this to simmer on medium-low heat for about 10 minutes.
Finally add the drained Butter Beans, and leave this to simmer for a further 10 minutes. Season with salt and pepper, to taste.
In the meantime, toast the sourdough bread slices and smear each piece with 2 tbsp of ricotta.
Start to poach the eggs until medium, this should be about 3-4 minutes or until the egg starts to float at the top of the pot of boiling water. Remove the eggs from the pot, and drain on kitchen roll to remove any excess water.
Divide the beans between the 2 pieces of toast, and top off with the poached egg. Sprinkle each egg with a touch of salt, a grinding of black pepper and a drizzle of olive oil. And voila, done!