
POSH BEANS ON TOAST
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Preparation time
10 minutes
Cooking time
30 minutes
Total time
40 minutes
Serves
2
Ingredients
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
Method
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.
Meanwhile, poach the eggs in a pan of water. In a bowl, mix the soured cream with the basil; season.
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.
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A U T H O R
Donald Anthony
I M A G E
Donald Anthony
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