If you can't get your hands on wild garlic, NO FEAR. Try making a simple basil pesto or a shop bought jar.
Ingredients
1 glug of olive or rapeseed oil
knob of butter
1 shallot, halved and thinly sliced
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins), drained
1 bunch of wild garlic blitzed into a paste with a small amount of oil (just enough to loosen). OR, 1 garlic clove, if wild garlic isn’t in season.
25g grated parmesan
juice 1/2 lemon
dash of double cream (about 75 ml)
2 slices of sourdough
2 eggs
Directions
Place the butter and oil in a large pan and add the sliced shallot. Sweat with a little salt and black pepper until soft and translucent.
Rinse and drain the butterbeans and add to the pan. Turn to coat in the buttery shallots then add the wild garlic oil and stir again (hold some back to drizzle on at the end if you like).
Add in the parmesan, lemon juice and cream and stir for a final time. Taste and adjust seasoning.
Toast your bread and fry the eggs. Split the beans between the two portions of toast and top each with an egg.
HUGE thanks to legend Tassy Goodall for letting us share this recipe on our bean blog for all you #beanchamps to enjoy.
Tassy is an INCREDIBLE Development Chef + creates a whole FEAST of delicious recipes along with seriously stunning photography, which you can check out on her Instagram linked here
