poached egg baked beans griddled veg healthy

Poached Egg with Baked Beans & Griddled Veg

AN AMBASSADOR RECIPE

A wonderful recipe by our foodie ambassador Marian Hearne. Check out her page for more posts.

 

A delicious and healthy take on a much-loved combination of poached eggs and baked beans.

 

Please note that all ambassador recipes have not been tested by an Honestly Healthy chef.[wpurp-searchable-recipe]Poached Egg with Baked Beans & Griddled Veg – – – [/wpurp-searchable-recipe]

Serves4
Cooks In20-25 Minutes
DifficultyEasy

Ingredients
MetricCupsCupsMetric

Baked Beans:

1 (400g) tin plum tomatoes
100ml vegetable stock
1 tsp garlic flakes
2 tsp chopped fresh thyme
1 tsp clear agave syrup
1/4 tsp chipotle flakes
Himalayan salt
Freshly ground black pepper
2 (400g) tins butter beans, rinsed and drained*

 

Fry Up:

8 asparagus spears
180g baby Portobello mushrooms (stems removed)
olive oil
4 eggs

 

Serving Suggestion:

4 slices sourdough

Method

Blend the plum tomatoes, vegetable stock, garlic flakes, chipotle flakes, thyme, agave syrup, a sprinkle of salt and pepper in a blender until smooth. Pour into a saucepan, and add the beans. Bring to the boil and simmer for 15 minutes. Add more stock if the sauce is becoming too dry. You need it to thicken but stay moist. Check the seasoning, adding more if needed. At this stage, the bean mixture can be cooled down completely and frozen to use another day (see note).

Heat the griddle pan over a high heat. Coat the griddle with olive oil. If using the sourdough, toast it on both sides on the griddle. When ready place on the serving plates or boards you are using.

Break off the woody end of the asparagus and half the mushrooms. Griddle the asparagus with the mushrooms for 3-5 minutes, tossing regularly. You may need to add more oil. Divide the mushrooms and asparagus between the serving dishes and sprinkle lightly with salt and pepper.

While the mushrooms and asparagus are being griddled poach the eggs in a pan of simmering water for 3-5 minutes (3 minutes for runny and 5 for hard). Remove the eggs with a slotted spoon and place on top of the asparagus.
Spoon the beans on the side equally on the four plates and serve.

 

Tips:

 

* Butterbeans are used in this recipe but choose your favourite beans. A mix of butter beans and chickpeas work well also.

** Asparagus comes in different thickness. If the spears are thick slice them in half or in thirds. If the spears are very thick you can also use a potato peeler to shave off slices and cook very quickly when griddled.

If you are prepping the bean mix and freezing ensure the bowl you use is freezer and oven suitable. This will save on washing and time and effort as you can use the same bowl for all. Defrost the frozen bean mix in the fridge overnight before using. Reheat by baking in an oven at 180-degree C until piping hot or in a saucepan but you may need to add more vegetable stock with the latter.

When poaching the eggs I use a saucepan large enough to take 4 eggs. First bring the water to a boil then bring to a simmer, add a couple of pinches of salt. When simmering I crack an egg into a small glass bowl, then pour it gently into the pan and repeat with the other eggs.