Beans and Greens with Soft Eggs (gf) (v)
Beans, greens and eggs are such an easy and delicious combination. Using mostly store-cupboard ingredients with some fresh greens folded in at the end, you can have a fabulous meal on the table in 20 minutes. I’ve used spinach but kale, silverbeet and rocket also work well.
¼ cup olive oil, plus extra to serve
1 cup white wine
2 cloves garlic, crushed
½ teaspoon chilli flakes
1½ teaspoons dried tarragon
1 small leek, thinly sliced
340-gram jar preserved artichoke quarters, drained
1 cup frozen peas
400-gram borlotti or cannellini beans, drained and rinsed
2 spring onions, thinly sliced
2 handfuls spinach leaves, long stalks removed
sea salt and ground pepper
poached eggs, 1-2 per person
parmesan for serving
Put the olive oil, wine, garlic, chilli, tarragon, leek and artichokes in a large sauté pan with a good pinch of salt. Cover and simmer for 5 minutes.
Add the beans, peas and spring onions then stir in the spinach and salt and pepper to taste. Simmer for a few minutes to just wilt the greens.
Divide between bowls and top with the eggs, a generous grating of parmesan and a drizzle of olive oil. SERVES 2-3
COOK’S NOTE: Slices of fried haloumi make a tasty topping in place of the eggs.