Popped breakfast beans w tomatoes and egg

Name: Popped breakfast beans w tomatoes and egg
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 tin cannellini beans (or similar); fennel seeds; handful tomatoes chopped; strips basil sliced in; evoo, salt; 1/2 lemon - juice; 2 eggs; slice wholemeal toast; ricotta cheese; hot chili sauce; balsamic vinegar

simon @simonatcookpad

Popped breakfast beans w tomatoes and egg

simon @simonatcookpad

Saved

Ingredients

15 mins

2 servings

1 tincannellini beans (or similar)
fennel seeds
handfultomatoes chopped
stripsbasil sliced in
evoo, salt
1/2lemon - juice
2eggs
slicewholemeal toast
ricotta cheese
hot chili sauce
balsamic vinegar

Saved

Steps

15 mins

1

Medium sized dry frying pan, drain beans and add to warmed pan, add good sprinkle of fennel seeds and dry fry until popped and brown
2

Mix chopped tomatoes w basil, add tbls evoo and good pinch sea salt. juice of 1/2 lemon. mix
3

Add tomato mix to cooked beans. add an extra 100ml of water. bubble til thickened then crack in the eggs and put a lid on to steam until cooked
4

Serve egg/tom/bean mix on to plate. add torn basil. spread soft cheese on toast and put on side of plate. sprinkle w chili sauce and balsamic vinegar.

Saved

Cooksnaps

Saved

simon @simonatcookpad

on January 24, 2019 23:56

I'm vegetarian & allergic to eggs, but my wife eats meat. I prepare all meals, often converting meat recipes in to vegetarian ones. Many of my recipes show measurements for both meat and vegetarian versions, often for the same meal... simply cooking a common sauce in one pan then using seperate pans for meat and veg to combine with sauce when served