This is the easiest and quickest breakfast beans you can make! It's creamy, nutty, herby and so light that you won't need to take a nap after. It's the perfect dish for any time of the day. Try it, and let me know how you like it!
Serves 2
2 tbsps extra virgin olive oil, plus extra for drizzling
2 cloves garlic, one finely chopped and the other skinned.
1 x 400g tin of cannellini or butter beans
1 - 2 tbsps tahini
2 - 3 tbsps Greek yoghurt
1 tsp fresh thyme, chopped
1 tsp fresh mint, chopped
Salt & Pepper
For poaching the eggs:
2 eggs, room temperature
Hot water
1 tsp white vinegar
Salt
To serve:
2 slices of seeded sourdough bread
Method:
Boil the beans in some salted water for about 5 minutes.
Crack one of the eggs into a bowl. Boil some water in a kettle and add the water to the pot with a teaspoon of vinegar and some salt. When boiled, stir the water in large circular motions with a large wooden spoon, and drop the egg in the centre. Quickly crack the other egg into the bowl. Being careful with the egg poaching, stir the water again and drop the other egg in. Be careful not to let it drop on the other egg. Quickly turn off the heat, cover and let stand for 2 - 3 minutes, depending on the size of the eggs. You'll know they're done when the whites of the eggs are opaque and not translucent.
While the eggs are poaching, toast your bread. When the toasts are done, rub the skinned garlic on the toasts and place on a plate. Add yoghurt, tahini, extra virgin olive oil herbs and garlic to the beans and mix well. Add salt and pepper to taste.
To serve, spoon the beans on top pf the toasts and place a poached on top of each. Finally, drizzle some extra virgin olive oil before serving.
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