Baked eggs with beans, mushrooms, tarragon & creme fraiche

Tuck into these delicious, easy, speedy baked eggs with cannellini beans and mushrooms on busy weeknights when you need something healthy, budgetfriendly and filling

2 tsp olive oil

1 shallot or ½ onion, finely sliced 250g chestnut or button mushrooms, sliced

2 garlic cloves, 1 crushed, 1 halved ½ small bunch of tarragon, finely chopped

400g can haricot or cannellini beans, drained and rinsed

50g reduced-fat creme fraiche 2 large eggs

2 slices sourdough or bloomer

100g natural yogurt

1

Heat half the olive oil in a large frying pan and fry the shallot for 5 mins until softened. Tip in the mushrooms, then turn up the heat, and fry for another 5-10 mins until all the liquid released from the mushrooms has evaporated and they

are turning golden around the edges.

2

Add the crushed garlic and fry for another 30 seconds, then stir in most of the tarragon, the beans, creme fraiche, 1 tbsp water and some seasoning.

3

Use a spoon to make two dips in the mushroom and bean mix, and crack the eggs into them. Turn the heat to low and cover with a lid or a large baking sheet. Cook for about

6-8 mins until the egg whites are cooked and the yolks are still runny.

4

Meanwhile, toast the bread and rub with the halved garlic clove. Brush or drizzle with the remaining oil. Top the mushrooms and beans with teaspoonfuls of yogurt, then sprinkle over the reserved tarragon. Serve with the garlic bread.

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PREP: 10 MINS COOK: 20 MINS SERVES 2