Spring Beans on Toast

Ingredients

(serves 3)

Sunflower Oil

1 can Cannellini Beans

1 Small White Onion

2 Garlic Cloves

1 Small Courgette (use any other green veg - spinach, kale, peas, leeks, ramps etc.)

Chilli Flakes ( to taste)

1 tsp Paprika

1/2 tsp Cumin

Salt & Pepper

3 Eggs (1 per person)

Parsley

Lemon

Extra Virgin Olive Oil

1. Put your water on to boil your eggs. When the water is ready cook the eggs to your desired softness/hardness.

2. Prep your ingredients. Finely dice the onions. Mince the garlic. Cut the courgette into bite size pieces. Set aside.

3. Cut the lemon in half and from one side cut a small slither. Make sure to remove seeds. Now quarter the remaining to halves for serving.

4. Roughly chop the parsley and set aside.

5. Drain and rinse your beans.

6. Add 1 or 2 tablespoons to a saucepan and let the oil heat up on medium heat.

7. Add in the onions and let them soften for 2-3 minutes.

8. Add in the lemon slice with the onions.

9. Now add the garlic.

10. Once the garlic is fragrant add in the courgette.

11. Cook for 2 minutes mixing occasionally. Add 2 tablespoons of water at a time if you feel it is sticking.

12. Add in the beans and a splash of water.

13. Add in the paprika, chilli flakes and cumin. Season with salt and pepper.

14. Cover for 3 minutes until the courgette has softened.

15. You want the water to have cooked off so remove the cover and set aside.

16. Once any extra water has gone remove from the heat and check the seasoning. Adjust accordingly.

17. Close to the beans being ready toast your bread and butter it.

18. Plate the toast and add the bean mixture on top. Top it with egg.

19. To garnish sprinkle over the parsley, drizzle some extra virgin olive oil and season with sea salt and fresh cracked black pepper.

20. Serve with the lemon wedge.

21. Enjoy!