Baked Eggs, Beans, Cherry Toms and Parmesan

03 Sep 15  / Pete

With the recent release of Jamie Oliver’s Everyday Super Food book, concentrating on healthy, good for you foods, I decided to start cooking some of them up. So here we go with a yummy breakfast!

Jamie’s cooking shows have influenced my cooking more than any tv chef, and he really helped me get a passion for cooking.

This is the first of many recipes… He actually uses ricotta cheese but I had some parmigiana (parmesan) left over so I thought it best to use it up. It’s all about keeping the wallet feeling good too!

Serves 2:

  • 250g cherry toms
  • 1/2 a lemon
  • Extra virgin olive oil
  • A few sprigs of fresh basil
  • 400g tin of cannellini beans
  • 1 pinch of fennel seeds
  • 2 large eggs
  • 2 slices wholemeal bread
  • 2 scoops of ricotta cheese (I used parmagianna as I had some to use up)
  • balsamic vinegar

Cooking Instructions

  1. ┬áIn a bowl, toss together the tomatoes (halved) with the lemon juice, a pinch of salt, pepper, oil and some basil leaves. – set aside
  2. Frying pan on high heat. Add the drained beans with fennel seeds and pepper. – 5 minutes cooking
  3. Pour in the toms with 100ml of water. Allow to bubble for 1 min.
  4. Crack 1 egg on either side of the pan. Cover and simmer for 4 mins on a lower heat.
  5. Get your toast on. Spread your cheese on it when it’s done.
  6. Get it all stacked, add some balsamic.

Get stuck in!