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Posh eggs and beans on toast
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1 tbsp essential Waitrose olive oil
2 essential Waitrose onions, diced
1 garlic clove, crushed
¼ tsp cayenne pepper
½ tsp ground cumin
400g can butter beans
400g can chopped tomatoes
½ tsp dark brown soft sugar
½ tsp red wine vinegar
4 essential Waitrose eggs
4 slices crusty bread
3 tbsp fromage frais
1 tbsp chopped chives
1. Heat the oil in a large pan on a medium heat. Add the onions and cook for 6-8 minutes until soft; then add the garlic and spices and cook for 1 minute. Drain and rinse the butter beans, then stir them into the onions with the tomatoes, sugar and vinegar; season and simmer for 10 minutes.
2. Poach the eggs. Fill a pan with boiling water and place over a low heat so it is barely simmering. Crack in the eggs, leaving plenty of space between each one. Cook gently for 5-6 minutes until the white is set. Remove with a slotted spoon and drain on kitchen paper.
3. Toast the bread and top each slice with beans,an egg, a little fromage frais and some chives.
Typical values per serving:
This recipe was first published in November 2011.