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Asparagus Bean Brunch
THIS is what beans on toast looks like. It's simple, it's seasonal + VERY delicious. This is more of a concept than a recipe, making it flexible to add or takeaway any extra flavourings you have to hand. Our Queen Butter Beans are good-to-go straight from the jar, and simply only need heating up - but if you're using tinned beans, they'll need a little more seasoning. Want to keep it plant-based? Omit the egg altogether, but try adding a drizzle of balsamic vinegar instead.
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Asparagus Bean Brunch
Rated 5.0 stars by 1 users
Servings
2
Cook Time
20 minutes
THIS is what beans on toast looks like. It's simple, it's seasonal + VERY delicious. This is more of a concept than a recipe, making it flexible to add or takeaway any extra flavourings you have to hand. Our Queen Butter Beans are good-to-go straight from the jar, and simply only need heating up - but if you're using tinned beans, they'll need a little more seasoning. Want to keep it plant-based? Omit the egg altogether, but try adding a drizzle of balsamic vinegar instead.
Ingredients
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250g asparagus, woody ends trimmed
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2 tbsp tablespoons olive oil
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½ jar Queen Butter Beans, drained
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2 eggs (or however many you like per person)
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1 lemon
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2 slices of bread of your choice, toasted
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A pinch of chilli flakes
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Parmesan Shavings
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Parma ham
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Thick balsamic vinegar, for drizzling
Optional Toppings
Directions
Bring a pan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove from the pan and leave to cool in a bowl of cold water to prevent them from cooking further.
The asparagus can be served in whichever way you like.
You can simply blanch the spears in the same water you’ve cooked the eggs in for 2-3 minutes until tender. Then dressed in olive oil, a pinch of salt and the zest of 1 lemon.
Or, cook them in a griddle-pan or non-stick frying pan over a medium–high heat with a drizzle of olive oil and a pinch of salt. Cook for 4–5 minutes until nicely charred, tossing occasionally. Finish with the zest of 1 lemon.
Gently warm through the beans in the same pan over a low heat.
Once ready to serve, toast your bread. Tumble the beans onto the toast, top with the asparagus and drizzle with extra virgin olive oil. Slice open the jammy eggs ontop. Finish with chilli flakes and cracked black pepper. Plus any optional toppings like parma ham, parmesan or balsamic glaze.
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