Whatever you do, trying this recipe is a must. I created this recipe by accident (using leftovers) and it was one of the best decisions I’ve made. The recipe is easy to follow, cost effective and equally delicious.
The smoky, tangy taste of the herb sauce compliments the sweet and moorish taste of the baked beans. This recipe works perfectly with Sour dough bread , as the slight sour taste of the bread compliments the smoky and tangy taste of the dish. Try this recipe and let me hear from you.
250g of baked beans
4 free range or organic eggs
400ml of water
20g of finely chopped Parsley
10g of fresh or dry Oregano
20g of chopped Spring Onions
2 tablespoonful of Olive oil
1 teaspoon of white Wine Vinegar
Half a teaspoon of smoked Paprika
A pinch of Salt & Pepper
Pour the water into a frying pan and place on a medium heat for 3 minutes and reduce the heat to its lowest setting.
Crack an egg into a bowl and gently add it to the simmering water, ensuring it’s intact. Repeat this process till you have all the eggs in the water.
Leave the eggs to cook gently for 2.5 minutes (for a perfect soft egg), remove with a slotted spoon and reserve for later.
Click the link above for the full poached egg recipe on my YouTube page.
Add all the ingredients of Spring Onions, Parsley, Oregano, Smoked Paprika, Olive oil, White Wine Vinegar, Salt and Pepper to a bowl and mix till well combined.
Place the baked beans into a saucepan and heat through for 5 minutes.
Place a portion of the heated baked beans into a bowl, add 2 poached eggs and sprinkle with the herb sauce.
You can serve this with toasted Sour dough bread or freshly baked baguette and a fresh Cucumber skin juice.
Recipe for the Cucumber skin juice will be updated soon.
All recipes and photos are by the owner of this blog.