Chef Jen's Breakfast Beans with poached eggs
Healthy, filling, tasty AND they count towards your five a day! My homemade beans are simple to make, taste a million times better than anything ready made plus you can use them for breakfast, lunch or dinner!
I have paired mine with poached eggs, a slice of sourdough and quick roasted vine tomatoes - but these work so well as a side dish with fish, with barbecued meats or simply on toast.
Chef Jen's Breakfast Beans
HIGH PROTEIN BREAKFAST RECIPES
These shouldn't take longer than 20-25 minutes to make, and you can easily multiply the recipe to make a big batch that will keep for 3 days in the fridge, and freezes well too!
1 x 400g tin of Butterbeans/Cannellini Beans
1 tsp olive oil
1/2 onion, finely diced
1 carrot, very finely diced
1/2 stick celery, very finely diced
1 garlic clove, minced
1 bay leaf (optional but fantastic)
400g tomato passata
1/2 tsp smoked paprika
pinch of salt and pepper
2 vines of cherry tomatoes
1-2 slices of sourdough bread
1 tbsp fresh parsley, chopped
4 free range eggs
1 tbsp white wine vinegar
for the poached eggs
Start by heating the olive oil in a saucepan, over a medium heat. Add the onions, celery and carrot and gently sweat down for 8-10 minutes. This is your 'mirepoix' and forms the base of your tomato sauce.
Add the garlic, paprika and bay leaf and sautee for a further 2-3 minutes.
Pour over the tomato passatta, and simmer for 5 minutes, sitrring occasionally.
Add the butterbeans, stir and simmer for a further 5-10 minutes until the sauce reaches your desired consistency. Season with salt and pepper and finish with a sprinkle of fresh parsley.
For the poached eggs, bring a large pan of water to the boil and add a generous pinch of salt and the white wine vinegar.
Reduce the heat to a simmer, and crack in your eggs.
Cook for 2.5 minutes, until they are firm with runny yolks.
Remove with a slotted spoon, onto a piece of kitchen roll, and season with salt and pepper.
Place your tomatoes into a preheated oven at 220C for 4-5 minutes until the skins are a little wrinkly.
Serve altogether on top of toasted sourdough, and enjoy!