Posh beans on toast

Recipe by:

I do not like baked beans and my enjoyment of kale is very conditional, but when combined in this recipe, they are a match made in heaven

Posh beans on toast

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Main

Method

  1. In a small pot or saucepan, place the beans along with the thyme and bay leaf (tied together with twine), olive oil, sea salt, minced garlic and lemon peel, over a medium heat.

  2. Sautee gently until fragrant and the beans are starting to become soft but not to the point of breaking apart. Take off the heat and remove the herbs and lemon peel.

  3. For the kale, sauté with some olive oil and sliced garlic over a medium high heat, squeeze over the juice of 1 small lemon and add its zest to the pan. Season with sea salt. Cook until soft but not totally wilted.

  4. Toast the sourdough, spread generously with butter and then poach the eggs until firm on the outside but with the yolks still nice and runny.

  5. Arrange the toast between two serving plates and dividing the beans and kale between them on top of the toast. Place an egg on each and lastly add some of the shaved parmesan.

Ingredients

  •  

  • 2 slices of sourdough 

  • butter 

  • 2 eggs 

  • 150g Russian or curly kale, tough stalks removed 

  • zest and juice of 1 lemon 

  • 1 garlic clove, sliced thinly 

  • 80g Parmesan, shaved 

  • sea salt

  • cracked black pepper 

  • For the beans:

  • 1 tin of butterbeans, drained and beans rinsed with cold water

  • 2 sprigs of thyme 

  • 1 bay leaf

  • peel of ½ lemon 

  • sea salt 

  • 1 garlic clove, minced 

  • extra virgin olive oil 

Method

  1. In a small pot or saucepan, place the beans along with the thyme and bay leaf (tied together with twine), olive oil, sea salt, minced garlic and lemon peel, over a medium heat.

  2. Sautee gently until fragrant and the beans are starting to become soft but not to the point of breaking apart. Take off the heat and remove the herbs and lemon peel.

  3. For the kale, sauté with some olive oil and sliced garlic over a medium high heat, squeeze over the juice of 1 small lemon and add its zest to the pan. Season with sea salt. Cook until soft but not totally wilted.

  4. Toast the sourdough, spread generously with butter and then poach the eggs until firm on the outside but with the yolks still nice and runny.

  5. Arrange the toast between two serving plates and dividing the beans and kale between them on top of the toast. Place an egg on each and lastly add some of the shaved parmesan.