Egg and Baked Bean Breakfast Salad
Spicy beans, fresh greens, crunchy soldiers, and a gooey fried egg, this breakfast salad is the perfect way to start the day.
Servings Prep Time
2 5minutes
Cook Time
10minutes
Servings Prep Time
2 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Heat a large frying pan to medium and add 1tbsp olive oil, garlic and onion. Fry for 2-3 minutes until the onion is starting to caramelise.
  2. Add the pepper, cherry tomatoes and mushrooms and fry for another 3-4 minutes until the pepper is beginning to soften.
  3. Add the kale along with 2tbsp water and fry for another 4 minutes.
  4. Tip in the drained haricot beans and sprinkle over the salt, smoked paprika and chilli flakes. Stir well and heat for another 2-3 minutes until the beans are warmed through.
  5. While the beans are warming, heat a small frying pan with the remaining oil and crack in the eggs. Turn the heat down to low and fry for 1-2 minutes until the white is cooked and the yolk is still runny.
  6. Toast bread, add butter or spread, and slice into soldiers.
  7. Take the bean mixture off the heat and divide between two plates, top with one fried egg each and serve with soldiers.