These pan-fried beans are lighter and quicker than the oven-baked variety.
- Place the beans in a large non-stick frypan over medium-low heat. Add the chopped tomatoes, honey, tomato sauce, Worcestershire sauce and some sea salt and freshly ground black pepper, then simmer for 5-6 minutes, stirring occasionally, until slightly thickened, lightening the beans with a dash of water if needed.
- Meanwhile, fill a separate saucepan with 8cm water and bring to a very gentle simmer. Add the vinegar, then place 2 egg rings or taller cook’s rings in the water. One at a time, crack an egg into a small cup and gently slide it into a ring (this will help contain the whites during cooking). Poach eggs for 3-4 minutes for a soft yolk or until cooked to your liking, then remove with a slotted spoon and drain on paper towel. Repeat with the remaining 2 eggs.
- Add most of the parsley to the beans and stir through. Divide the beans among 4 shallow serving bowls and top each with a poached egg. Scatter with the remaining parsley and some freshly ground black pepper. Serve with baguette.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set