Serve up baked beans with a dif­fer­ence

Central and North Burnett Times - - EASY EATING - BY Amie Harper

Baked bean brekkie

★ olive oil 3 ★ French shal­lots, finely chopped ★ 2 gar­lic cloves, finely chopped ★ 1 tbs finely chopped rose­mary leaves ★ 1×400g tin but­ter beans, drained and rinsed ★ 500g fresh toma­toes, roughly chopped ★ 250g cherry toma­toes ★ 4 free-range eggs

Pre­heat the oven to 175 de­grees.

Heat the oil in a medium non-stick oven­proof pan or flame­proof casse­role dish over a medium heat.

Add the shal­lots and cook for 3-5 min­utes, or un­til soft­ened and translu­cent, then add the gar­lic and cook for a fur­ther minute.

Add the rest of the in­gre­di­ents, ex­cept the eggs, and bring ev­ery­thing to a gen­tle boil. Use a serv­ing spoon to make four lit­tle wells in the bean mix­ture, then crack an egg into each well.

Trans­fer the pan to the oven and cook for 15-20 min­utes, or un­til the eggs are cooked to the de­sired “done­ness”.

Re­move from the oven and al­low to sit for 5 min­utes be­fore serv­ing with fresh crusty bread.

Cook eggs through com­pletely for ba­bies un­der 12 months and preg­nant moth­ers.


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