Poached Eggs with Bean Smash & Brown Butter

June 23, 2022 (Last Updated: June 20, 2022)
poached eggs

These soft poached eggs with creamy bean smash and  toasty, nutty browned butter makes this dish a breakfast favourite!

Poached Eggs with Bean Smash & Brown Butter

HANDS-ON TIME 25 min | TOTAL TIME 25 min | SERVES 4

Bean smash

  • 1 large lemon
  • 2 tins (800g) cannellini beans, drained, rinsed
  • 2 spring onions, chopped
  • 1 garlic clove, finely grated 
  • 2 tsp paprika
  • 75 grams butter
  • cup finely chopped walnuts
  • ¼ cup seed mix (pumpkin and sunflower seeds)

Poached eggs

  • 2 tbsp white vinegar
  • 8 eggs
  • 60 grams baby Tuscan kale leaves
  • 1 tbsp olive oil
  • 8 pieces chargrilled sourdough, to serve

METHOD

For the bean smash

FINELY grate the zest from the lemon; you need 1 teaspoon, then juice it.

COMBINE beans, spring onion, garlic, half the lemon juice and 1 teaspoon of the paprika in a food processor, pulse until roughly smashed; season.

MELT butter in a pan over medium heat. Add walnuts and seed mix and cook, stirring, for 4 minutes or until golden. Add remaining paprika; cook, stirring, for a further 1 minute or until nuts, seeds and butter are browned. Stir in lemon zest and remaining juice. Season. Set aside.

For the poached eggs

TO poach the eggs, half-fill a wide pot or medium frying pan with water. Add vinegar; bring to a boil and then reduce to a simmer.

BREAK one egg into a cup. Using a wooden spoon, make a whirlpool in the water; slide the egg into the whirlpool. 

REPEAT with remaining eggs. Allow water to return to a simmer. Cover pan, remove from heat; stand, covered, for 2 minutes or until soft poached. 

USING a slotted spoon, transfer eggs to a plate lined with a paper towel.

TOSS kale leaves and oil in a bowl.

To serve

PLACE buttered chargrilled sourdough on serving plates. Top with smashed bean mixture, kale leaves and poached eggs; drizzle with brown butter mixture.

Tip from the team:  If you can’t buy baby Tuscan kale leaves, use regular kale instead. tear the leaves into pieces then massage the leaves with the oil to soften them.

Poached Eggs with Bean Smash & Brown Butter

Breakfast / Brunch
Serves: 4
Total Time: 25 min

Ingredients

  • Bean smash
  • 1 large lemon
  • 2 tins (800g) cannellini beans, drained, rinsed
  • 2 spring onions, chopped
  • 1 garlic clove, finely grated 
  • 2 tsp paprika
  • 75 grams butter
  • ⅓ cup finely chopped walnuts
  • ¼ cup seed mix (pumpkin and sunflower seeds)
  • Poached eggs
  • 2 tbsp white vinegar
  • 8 eggs
  • 60 grams baby Tuscan kale leaves
  • 1 tbsp olive oil
  • 8 pieces chargrilled sourdough, to serve

Instructions

For the bean smash

1

FINELY grate the zest from the lemon; you need 1 teaspoon, then juice it.

2

COMBINE beans, spring onion, garlic, half the lemon juice and 1 teaspoon of the paprika in a food processor, pulse until roughly smashed; season.

3

MELT butter in a pan over medium heat. Add walnuts and seed mix and cook, stirring, for 4 minutes or until golden. Add remaining paprika; cook, stirring, for a further 1 minute or until nuts, seeds and butter are browned. Stir in lemon zest and remaining juice. Season. Set aside.

For the poached eggs

4

TO poach the eggs, half-fill a wide pot or medium frying pan with water. Add vinegar; bring to a boil and then reduce to a simmer.

5

BREAK one egg into a cup. Using a wooden spoon, make a whirlpool in the water; slide the egg into the whirlpool. 

6

REPEAT with remaining eggs. Allow water to return to a simmer. Cover pan, remove from heat; stand, covered, for 2 minutes or until soft poached. 

7

USING a slotted spoon, transfer eggs to a plate lined with a paper towel.

8

TOSS kale leaves and oil in a bowl.

To serve

9

PLACE buttered chargrilled sourdough on serving plates. Top with smashed bean mixture, kale leaves and poached eggs; drizzle with brown butter mixture.

Notes

If you can’t buy baby Tuscan kale leaves, use regular kale instead. tear the leaves into pieces then massage the leaves with the oil to soften them.

Did you make this recipe? Tag us on Instagram @foodandhomesa!

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