Poached Eggs with Chilli Beans
Poached Eggs with Chilli Beans
Serves 2 | Preparation 10 minutes | Cooking 20 minutes
2 potato waffles or hash browns
2 slices turkey ham or turkey bacon
1 tbsp oil or butter
½ tsp garlic paste
1 fresh green chilli, chopped
½ small onion, chopped
1 x 200 g tin baked beans
1 tbsp fresh coriander, chopped
2 eggs, black pepper, freshly ground pinch of red chilli flakes
Spinach can also be used as the base layer.
Hollandaise Sauce can be added as a topping.
Cook the waffles or hash browns according to the packet instructions.
Lightly pan-fry the turkey ham or bacon and layer over the waffles.
Heat the oil or butter in a small pan with the garlic paste and green chilli and fry gently on a low heat for 2-3 minutes.
Add the onions and sauté for a few minutes before adding the baked beans. Cook until heated through.
Garnish with coriander and set aside.
Half-fill a pan with water and bring to a boil.
Rub a little oil on the inside of 2 poached egg moulds and crack in the eggs. Carefully lower the moulds into the boiling water and cover with a lid. Cook for 2-3 minutes before removing from the heat.
Spoon the baked beans over the turkey ham and serve the egg on top. Season well.