For Graham (my vegan hubby) I'd leave out the egg, spread vegan cream cheese on the toast and add a little more chilli sauce. An easy adjustment. For Cooper I'd stick to beans on toast. He really doesn't like cherry tomatoes and likes his beans on the toast. He would enjoy an egg too, but probably on a separate plate or in an egg cup with dippy soldiers. Small boys *sigh*.
To be honest, I'm not great at eating breakfast during the week. I prefer to drink a freshly made smoothie, but at the weekend when I have more time I like to make a bit more effort. Cooper and I might make Scotch pancakes or I might make a traditional vegetarian breakfast with tattie scones, beans, vegan sausages, fried mushrooms, tomatoes and toast.
Just in case you're thinking what a bad mum I am, I can assure you I do make sure Cooper has breakfast every morning as well as his smoothie. Weekday breakfasts are just not my thing. I'm usually too tired and it's too early for me to face eating anything. I much prefer my later and more leisurely breakfasts at the weekend.
What about you?
Are you a morning person who loves breakfast?
This Jamie recipe was a revelation for me. I'd never have thought of putting this combination together and serving it with ricotta on toast. It hits a lot of nutritional boxes and it's tasty too. I do hope you give it a go.
Baked Eggs in Popped Beans and Cherry Tomatoes with Ricotta on Toast
A nutritious vegetarian breakfast from Jamie Oliver's cookbook Everyday Super Food.
Ingredients
- 250g mixed-colour ripe cherry tomatoes
- ½ lemon
- 1 tbsp extra virgin olive oil
- 4 sprigs fresh basil
- 400g tin cannellini beans
- a good pinch fennel seeds
- 2 large free range eggs
- 2 slices seeded wholemeal bread
- 2 heaped tsp ricotta cheese
- a good drizzle thick balsamic vinegar (optional)
- a good drizzle hot chilli sauce (optional)
Instructions
1. Halve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes. 2. Meanwhile, place a large non-stick frying pan on a high heat. Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins. Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute.3. Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread. 4. Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans. Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce. Delicious.5. Enjoy!
Details
Total time: Yield: Serves 2
oh this looks so good... and slightly unusual which is so lovely!
ReplyDeleteI know I liked that about it too. Simple, but something I wouldn't have thought of.
DeleteI always love the way you present your recipes. Although the recipe is quite simple and everyday appropriate, it looks like ordered in a really fancy restaurant. Love it!
ReplyDeleteThanks, although this one is Jamie's photo, I was pleased to be given permission to share it with you.
DeleteI love a good breakfast but during the week grab something quick - I do need my breakfast - sometimes a smoothie will do but I would love this dish without the egg. Funny that Cooper doesn't like cherry tomatoes - sylvia loves them but I tried to give them to her cooked yesterday and there was wailing and gnashing of teeth!
ReplyDeleteI know they are sweet so you'd think he' like them. I keep trying but no luck. There's nothing as stubborn as a child. I'me sure the fun will continue as they both grow up Johanna. Hopefully one day as adults they will happily eat everything we serve and enjoy it.
DeleteI love breakfast and I love this cookbook! We have tried a few of the recipes in there already and love them all. Weekday breakfasts are usually something quick but like you we celebrate big breakfasts at the weekend together as a family. It's nice to be able to eat together without rushing to work and school.
ReplyDeleteIt's a great cookbook, I agree. I haven't been as fond of past books, ahtough I always enjoy his enthusiasm on tv. Yes big breakfasts for weekends definitely.
DeleteA mere sprinkling of chopped chilli away from perfection! :-)
ReplyDeleteA now that is a definitely possibility, although I am a little bit of a chilli wuss.
DeleteI made this and it is really lovely. The balsamic and sriracha are a must - just a little really lifts it to amazing.
ReplyDeleteI'm a chilli wuss, so just a little for me, but agree about the balsamic.
DeleteI love breakfast but I am not a morning person!
ReplyDeleteIf breakfast looked more like this I might be :)
I'm like you and yes here I am wide awake after midnight. Definietly a night owl.
DeleteHa! I though the popped beans was a typo (although I have no idea what I thought it might have read!) but reading the recipe it sounds intriguing! Gonna pin for a lazy weekend breakfast. Thanks Jac ;)
ReplyDeleteJanie x
Haha I see what you mean and so appropriate! It's all down to Jamie I am afraid, I wonder if he realised and had a chortle too.
DeleteLovely - I think I'd prefer this for brunch rather than breakfast though. Such a nice idea, I'll definitely give it a try ... and of course a healthy start too!
ReplyDeleteThat's my ideal time too Tracy. Tasty and healthy :)
DeleteCould have sworn I'd already commented on this post. I've certainly read it before. Anyway, I love the idea of being served something like this for breakfast, but it looks more like the sort of thing I would make for lunch or supper. I'm a morning person for sure, but always in a rush.
ReplyDeleteLike me, but I have to wait until later to eat and yes I do that do, think I've left a comment, but been distracted and gone to look at something else.
DeleteThat looks lovely, I do like cannellini beans when they are a bit mashed up so this would be good for me.
ReplyDeleteOh yes they are good mashed up, they are so creamy. I am always stocked up with them.
DeleteI'm not ready for breakfast until a couple of hours after waking so that's about when I get to work during the week. I'm saving this one for weekend trial though!
ReplyDeleteSame here that's why I make smoothies and drink them at work. Cooper is up and ready to eat right away.
DeleteDo I need another Jamie Oliver cook book? I didn't think so until I read this. Perfect for veggie teen friendly recipes that the whole family can eat.
ReplyDeleteIt's a pretty good one Sally :)
DeleteLovely breakfast, everything is so nice. I am thinking to use baked bean in this. I like baked beans. :)
ReplyDeleteI love breakfast so I would love to mix it up with this recipe as well as put Jamie's new cookbook on my xmas list.
ReplyDeleteNever mind breakfast, I could have this for lunch and dinner too! Just glorious - and I find most savoury dishes are improved by adding an egg ;)
ReplyDeletepop an egg on anything and I'm a goner- looks delish!
ReplyDeleteWow, this looks beautiful. I am just doing a grocery list for our upcoming weekend away and was planning to make something gorgeous for breakfast. I think I've found the recipe I'll use!
ReplyDeleteI am not much of a breakfast person either, tend to pick on something baked like a croissant around 10-11am or some fruit!
ReplyDeleteWeekends however are made for breakfast feasts! I love how you have plated this up and I now I really wish I had some ricotta in, forgot how nice it was on toast!
Think I might try this with avocado instead of ricotta.
ReplyDelete