Recipes Pan fried beans with poached egg and parsley

Recipes Pan fried beans with poached egg and parsley

Recipes Pan fried beans with poached egg and parsley

Recipes Pan fried beans with poached egg and parsley These types of pan-fried beans are lighter and faster than the oven-baked variety. Pan fried beans with poached egg and parsley

Ingredients

  • 800g canned reddish kidney beans, drained, rinsed
  • 400g can chopped tomato vegetables
  • 1 tablespoon honey
  • 1 tablespoon tomato sauce (ketchup)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white wine vinegar
  • 4 eggs
  • 3 tablespoons torn flat-leaf parsley
  • 4 slices crusty baguette

Method

  • Step 1

    Place the beans inside a big non-stick frypan over medium-low heat. Add the chopped tomato vegetables, honey, tomato sauce, Worcestershire sauce and some sea salt and freshly floor black pepper, then simmer for 5-6 minutes, stirring sometimes, until slightly thickened, lightening the beans with a splash of water if needed.

  • Step 2

    Meanwhile, fill a separate saucepan with 8cm water and bring to a really mild simmer. Add the vinegar, then place 2 egg rings or tall cook�s rings in the water. One in a time, crack an egg in to a small cup and gently slip it into a ring (this will help contain the whites during cooking). Poach eggs for 3-4 minutes for a soft yolk or until cooked to your liking, then remove with a slotted spoon and drain on papers towel. Repeat with the remaining 2 eggs.

  • Step three Add most of the parsley to the beans and stir through. Divide the beans among 4 shallow helping bowls and top each with a poached egg. Scatter with the leftover parsley and some freshly ground black pepper. Function with baguette.