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Posh beans on toast
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LOVE life: low in saturated fat
Serves: 2
1 tbsp olive oil
1 leek, finely shredded
1 garlic clove, crushed
¼ tsp ground paprika
400g can chopped tomatoes
2 tsp maple syrup or honey
400g can butter beans, rinsed and drained
2 large eggs
2 tbsp soured cream
10 basil leaves, shredded
2 thick slices rye, wholemeal or seeded bread
1. Heat the oil in a pan. Sauté the leek over a medium heat for 5 minutes, until soft. Add the garlic and paprika, cook for 5 minutes, then add the tomatoes and maple syrup or honey; season. Simmer for 10 minutes, then add the beans; cook for 10 minutes.
2. Meanwhile, poach the eggs in a pan of water. In a bowl, mix the soured cream with the basil; season.
3. Toast the bread. Remove the beans from heat and stir in the soured cream. Pile the beans onto the toast and top each with a poached egg. Serve at once.
FYI
Butter beans
Rich in protein, low in fat and a good source of fibre, these are a great standby. Blitz into soups or crush with sautéed leeks as a change from mash.
Eggs
Endlessly versatile, eggs are an excellent, protein-rich alternative to meat and fish. They’re also a great source of vitamin B12.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
Energy |
2,056kJ 489kcals |
---|---|
Fat | 18.2g |
Saturated Fat | 5.4g |
Carbohydrate | 57.9g |
Sugars | 15.2g |
Protein | 23.4g |
Salt | 0.9g |
Fibre | 9.9g |
This recipe was first published in October 2014.
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