Preparation time: 25mins
- 4 fresh free-range eggs
- lemon juice
- 4 slices of toasted oat bread
- Cannellini Bean Mash
- hollandaise sauce (optional)
- 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!!
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