
Herbed Butter Beans + Marinated Mushrooms on Garlic Toast with a Poached Egg
Herbed Queen Butter Beans + Marinated Mushrooms on Garlic Toast with a Poached Egg
Servings
2
Author:
Earthy Feast
Ingredients
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1 x 325g jar of Queen Butter Beans
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2 anchovy fillets packed in oil or two teaspoons liquid aminos
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2 garlic cloves
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1 bunch of fresh parsley
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1 tablespoon drained capers
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1 tablespoon finely grated lemon zest
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1 tablespoon fresh lemon juice
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120ml olive oil
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freshly ground black pepper
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salt to taste
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300g of your favorite mushrooms
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60ml olive oil
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60ml white balsamic vinegar (or normal!)
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1 shallot, finely sliced
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1 garlic clove, minced
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1 sprig of thyme
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1 sprig of rosemary
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your favorite bread for the toast and two garlic cloves + 2 eggs for assembly
For Herby Green Sauce
For the Marinated Mushrooms
Directions
For the Herby Green Sauce Beans
Place all the ingredients into your food processor and pulse a couple times. It’s better if the ingredients aren’t completely blended – you just want them finely chopped, mix with the Queen Butter Beans.
For the Mushrooms
Mix together the ingredients for the mushroom marinade.
Clean mushrooms with a towel or soft bristle brush – not water. You want them to soak up this flavorful sauce.
Marinate for about 30 min.
Place mushrooms, including marinade into pan. Sauté until golden brown.
For the assembly
Assemble toast as shown, topping with a fried or poached egg.
We've de-Americanised this recipe from the Earthy Feast for you + made it more Bold Bean Co friendly. The original for the recipe is here.