Veggie num num : Rustic Poached Eggs w/ Cannellini Bean Mash

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Eggs are so good especially when they are fresh and most especially when they are poached to perfection. We often have them for dinner after a long day or when there is little else in the pantry. For this dish I have accompanied them with a Cannellini Bean Mash found here and the result is a tasty, quick, simple meal that is both healthy and comforting.

Preparation time: 25mins
Serves 2

4 fresh free-range eggs
lemon juice

to serve

4 slices of toasted oat bread
Cannellini Bean Mash
hollandaise sauce (optional)
capers
ground sea salt and fresh cracked pepper

In a medium sized pan bring about 5cms of water with a squeeze of lemon juice to the boil. Remove from heat; crack the eggs one at a time into a small glass and slide into the water.

Place the lid firmly on and set aside for 4 minutes.

Meanwhile toast the bread and spread with the cannellini mash.

Remove the poached eggs with a slotted spoon and place on top of toast and mash.

Drizzle with a little hollandaise, a scattering of capers and salt and pepper to taste.

Simple and oh so good; enjoy for breakfast, brunch, lunch or dinner!!