Save to your scrapbook
Posh beans on toast
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
LOVE life: low in saturated fat
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.
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.
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:
This recipe was first published in October 2014.