Bacon and eggs can get a little dull after a while so why not try something a little different for breakfast like beans on toast? This is a really cheap and easy breaky that you can make on mass. It’s also easy to make it vegetarian, just drop the chorizo from the mix.
- 4 slices of bread, toasted. I use Country Life Low GI
- Dash of Olive oil
- 1 Chorizo, sliced thinly
- 1 420g tin peeled tomatoes
- 1/2 brown onion finely diced
- Pinch of dried chilli flakes
- Salt and pepper to taste
- 1 400g tin of butter beans
- few sprigs of parsely
- 4 eggs
- Dash of vinegar
- Pot of boiling water
- large bowl of cool water
In a fry pan on a medium heat add a little olive oil and cook the chorizo until sealed.
Add the tin of tomatoes and break up the big tomato pieces with your spoon or spatular, then sprinkle in the chilli flakes and add the onion. Check the taste and season with salt and pepper.
Simmer the sauce for about 3 minutes and then toss in the beans. Turn down the heat to gently reduce the bean mix whilst you poach your eggs.
To poach your eggs bring a pot of salted water with a dash of vinegar to the boil, once boiling turn down the heat to a simmer and using a whisk create a whirlpool. Very quickly and very gently crack an egg as close to the water as possible, the whirlpool action will help the egg white coagulate in one clump and protect the egg yolk.
Simmer the egg for 3 1/2 minutes, I use the timer on my iPhone and this timeframe works perfect EVERY-TIME for runny yolks and set whites. Once the time is up use a slotted spoon to transfer the egg to the bowl of cool water, this will keep the egg from cooking whilst you do the remaining eggs.
Check your bean sauce throughout to make sure it doesn’t reduce too much, once your happy with the consistency add the parsley leaves (no need to chop).
To plate up place the toast down on plates side by side and top with the bean mix then dry off your poached eggs gently with paper towel and place on top like the king of the castle, season the eggs with salt and pepper.
Handy Hints: if the sauce is too dry just add a little water from the egg pot to bring some moisture back, however if your mix is too runny just turn up the heat really high to quickly reduce the sauce whilst continuously stirring.