Cannellini beans with charred Tenderstem, chipotle sun-dried tomato sauce and poached eggs
This dish of creamy cannellini works well at any time of day. The beans are topped with lightly charred Tenderstem broccoli, poached Freshlay Farms Golden Yolker® eggs and a rich pesto-style sauce made with smoky chipotle and sun-dried tomatoes.
Ingredients
Metric
Imperial
- 300g of tenderstem broccoli
- 1 onion, finely chopped
- 3 garlic cloves, grated to a paste
- 1 sprig of thyme
- cannellini beans, from a 570g jar, and the liquid from the jar
- 2 tbsp of crème fraîche
- 1 tsp white wine vinegar
- 4 Freshlay Farms Golden Yolker® eggs
- olive oil, for cooking
Chipotle sun-dried tomato sauce
- sun-dried tomatoes, from a 270g jar, drained
- 50g of pine nuts, toasted
- 40g of Parmesan, grated
- 2 tsp chipotle flakes
- juice of half a lemon
- 1 garlic clove
- 1 dash of extra virgin olive oil, as needed, to loosen
Method
Preheat the oven to 180°C fan
Toss the Tenderstem with a little olive oil and roast for 15 minutes, turning halfway, until lightly charred and cooked through
- 300g of tenderstem broccoli
Heat a dash of olive oil in a frying pan over medium heat and add the onion. Cook until soft but not coloured, around 5 minutes
- 1 onion, finely chopped
Add the garlic and thyme and cook for a minute or so more, stirring
- 3 garlic cloves, grated to a paste
- 1 sprig of thyme
Add the cannellini beans along with their cooking juice and stir to gently heat through. Stir in the crème fraîche
- cannellini beans, from a 570g jar, and the liquid from the jar
- 2 tbsp of crème fraîche
Combine all the ingredients for the chipotle sun-dried tomato sauce in a small blender and whizz to paste, adding more extra virgin olive oil to loosen as necessary. Taste and season with salt
- sun-dried tomatoes, from a 270g jar, drained
- 50g of pine nuts, toasted
- 40g of Parmesan, grated
- 2 tsp chipotle flakes
- juice of half a lemon
- 1 garlic clove
- 1 dash of extra virgin olive oil, as needed, to loosen
To poach the eggs, bring a wide pan of water to a boil then reduce to a simmer. Add the white wine vinegar. Crack each egg over a sieve to remove any excess white. Use a spoon to make a whirlpool in the water, then add the eggs one at a time and cook until just set – a few minutes max, they should be just set
- 4 Freshlay Farms Golden Yolker® eggs
- 1 tsp white wine vinegar
Remove from the water with a slotted spoon and serve on top of the beans and broccoli. Drizzle with the chipotle sun-dried tomato sauce to serve
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