Beans on toast with a poached egg
~12 minon the hobBritainVegetarianDairy-free
502kcal
26 gprotein
71 gcarbs
9 gfat
15 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 643 | 34 g |
| Emmagetting lean | 27% | 355 | 20 g |
| Jackgrowing | 24% | 310 | 17 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Cannellini beans — 400 g tin½ tin
- Rye sourdough bread80 g
- Passata — 500 g½ pack
- Eggs1
- Cannellini beans — 400 g tin1 tin
- Rye sourdough bread160 g
- Passata — 500 g½ pack
- Eggs2
- Cannellini beans — 400 g tin2 tins
- Rye sourdough bread320 g
- Passata — 500 g½ pack
- Eggs4
From your store cupboard
Dijon mustardVinegar (cider or wine)Black pepperSalt
Method
- Drain and rinse the beans. Put them into a pan with the passata, a teaspoon of Dijon mustard, salt and pepper.
- Simmer 6 minutes over a gentle heat, until the sauce thickens. Crush a few beans against the side of the pan with a fork — their starch thickens the sauce better than time does.
- In a second pan bring water to a bare simmer, add a spoonful of vinegar and stir the water into a whirlpool with a wooden spoon.
- Crack the egg into the middle of the whirlpool and cook 3 minutes — the white wraps itself round the yolk.
- Toast the bread crisp, pile the beans onto it and set the poached egg on top. Grind over some pepper.
- Drain and rinse the beans. Put them into a pan with the passata, a teaspoon of Dijon mustard, salt and pepper.
- Simmer 6 minutes over a gentle heat, until the sauce thickens. Crush a few beans against the side of the pan with a fork — their starch thickens the sauce better than time does.
- In a second pan bring water to a bare simmer, add a spoonful of vinegar and stir the water into a whirlpool with a wooden spoon.
- Crack the egg into the middle of the whirlpool and cook 3 minutes — the white wraps itself round the yolk.
- Toast the bread crisp, pile the beans onto it and set the poached egg on top. Grind over some pepper.
- Drain and rinse the beans. Put them into a pan with the passata, a teaspoon of Dijon mustard, salt and pepper.
- Simmer 6 minutes over a gentle heat, until the sauce thickens. Crush a few beans against the side of the pan with a fork — their starch thickens the sauce better than time does.
- In a second pan bring water to a bare simmer, add a spoonful of vinegar and stir the water into a whirlpool with a wooden spoon.
- Crack the egg into the middle of the whirlpool and cook 3 minutes — the white wraps itself round the yolk.
- Toast the bread crisp, pile the beans onto it and set the poached egg on top. Grind over some pepper.
Allergens: Mustard (10), Cereals containing gluten (1), Sulphur dioxide and sulphites (12), Eggs (3)
