BEANS WITH POACHED EGG

PREP + COOK TIME 20 MINUTES SERVES 2

2 teaspoons olive oil

1 small brown onion (80g),

chopped coarsely

½ stalk celery (75g), chopped

coarsely

¼ shortcut bacon slice (7g), fat

trimmed, chopped coarsely 1 clove garlic, crushed

1 fresh thyme sprig

1 teaspoon mustard powder ½ teaspoon smoked paprika

1/3 cup (80g) rinsed, drained canned

no-added-salt cannellini beans ½ x 400g can no-added-salt

diced tomatoes

2 teaspoons brown sugar

2 eggs

100g spinach

1 wholemeal english muffin (65g),

split, toasted

1 teaspoon fresh thyme sprigs, extra

1 Heat oil in a medium saucepan over medium heat. Add onion, celery, bacon and garlic; cook, stirring occasionally, for 4 minutes or until onion softens. Stir in thyme, mustard and smoked paprika; cook, stirring, for 1 minute or until fragrant. Add beans, tomatoes and sugar to pan. Bring to a simmer; simmer, covered, for 3 minutes.

2 Meanwhile, half-fill a small frying pan with water; bring to the boil. Break one egg into a cup, then slide into pan; repeat with remaining egg. Return water to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on a saucer lined with paper towel briefly to blot up any poaching liquid.

3 Boil, steam or microwave spinach until just wilted; drain.