Beans on toast with a fried or poached egg is up there as a great tasting breakfast or light meal. I have taken a traditional Italian recipe that ramps up the taste and textures and added my own tweaks, but mainly a poached egg, which you can leave out if you want the vegan version it’s still delicious.

Recipe

Serves 2.

Ingredients:
4 thin slices of sourdough bread
1 tablespoon of olive oil
1 peeled garlic clove
Salt

Beans
1 tablespoon of olive oil
1 small red onion very finely sliced
A large handful of small tomatoes quartered
A tablespoon of finely chopped parsley
1 x 400g tin of cannellini beans drained and rinsed
4 eggs

How:
Put the frying pan on highish heat. Brush or dribble the bread with the olive oil on both sides and sprinkle with salt.
Dry fry the bread slices on both sides till they are browning and crunchy. They will get a distinctive slightly chargrilled flavour that is absolutely delicious. Then, rub the garlic clove lightly over one side as if grating it a bit, don’t leave this out as it’s an essential flavour addition. Set aside on plates.
Turn the pan down to a medium heat and put in the olive oil and chopped onion. Cook until soft and then add the chopped tomatoes.
Stir fry for a couple of minutes then add the cannellini beans and stir for a further two minutes until they are warmed through. Season with salt and pepper.
Meanwhile, poach the eggs for about three to four minutes, lift out and drain on a tea towel or kitchen paper.
Put the beans on the toast with the egg on top. They might need more salt and pepper. Sprinkle with parsley and season to taste.

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl