BAKED EGGS WITH BEANS, MUSHROOMS, TARRAGON & CRèME FRAîCHE

Baked eggs with beans, mushrooms, tarragon & crème fraîche image

Tuck into these easy, speedy baked eggs with cannellini beans and mushrooms on busy weeknights when you need something healthy, budget-friendly and filling

Provided by Anna Glover

Time 30m

Number Of Ingredients 10

Previous Next

Ingredients

2 tsp olive oil
1 shallot or ½ onion, finely sliced
250g chestnut or button mushrooms, sliced
2 garlic cloves, 1 crushed, 1 halved
½ small bunch of tarragon, finely chopped
400g can haricot or cannellini beans, drained and rinsed
50g reduced-fat crème fraîche
2 large eggs
2 slices sourdough or bloomer
100g natural yogurt

Steps:

Heat half the olive oil in a large frying pan and fry the shallot for 5 mins until softened. Tip in the mushrooms, turn up the heat, and fry for 5-10 mins until all the liquid released from the mushrooms has evaporated and they're turning golden around the edges.
Add the crushed garlic and fry for another 30 seconds, then stir in most of the tarragon, the beans, crème fraîche, 1 tbsp water and some seasoning.
Use a spoon to make two dips in the mushroom and bean mix, and crack the eggs into them. Turn the heat to low and cover with a lid or a large baking sheet. Cook for about 6-8 mins until the egg whites are cooked and the yolks are still runny.
Meanwhile, toast the bread and rub lightly with the halved garlic clove. Brush or drizzle with the remaining oil. Top the mushrooms and beans with teaspoonfuls of the yogurt, then sprinkle over the reserved tarragon. Serve with the garlic bread.

Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 1.4 milligram of sodium