Saturday, February 25, 2012

Organic poached eggs with Tuscan beans cooked in tomato, garlic & sage / Weekend Breakfast Feasts

Our Weekend Breakfast Feast
Organic poached eggs with Tuscan beans cooked in tomato, garlic & onion
Serves 4

Every Saturday, in celebration of the weeks-end, we love to prepare a noshy cooked breakfast packed with flavour. We always find cooking cathartic, and what better way to refresh & re-energize than cooking a beautiful Saturday breaky!

The cooked beans in tomato, garlic & sage ( traditionally known as fagiolli all' uccelletto ) is our own - tried and tested over many months, using varying ingredients and methods. We think we've got it pretty right - the flavour is rich & luxuriant, the colour and textures an ode to its Tuscan roots. It is a hearty, rustic mix of flavours we know you will love.

Try these with organic poached eggs on a great sour dough loaf and you will never turn back!

1. Beans cooked in tomato, garlic & onion


500g dried red kidney beans
 (if time poor can use tinned)
500g dried white butter beans 

(if time poor can use tinned)
2 x 400g tinned Italian tomatoes
1/2 large red capsicum finely diced
200ml tomato passata
3 garlic cloves finely chopped
1/2 onion, finely diced
 (refer to our post "Cutting onions without tears")
2 tsp mild organic chilli paste
(feel free to turn up the heat if you love the hot stuff)
6 large fresh sage leaves
2 large springs of fresh thyme
90ml extra virgin olive oil
2 anchovies
Sea salt & ground black pepper

If using dried beans, soak them in water for 6-7 hours or overnight. The drain, rinse and cook them in plenty of simmering water until soft - about 1 1/2 hours - then drain them and set aside.

Prepare your "mise en place" - (everything in its place) of garlic, onion, chilli paste and capsicum.

Put the garlic into your pot with the olive oil and gently simmer until fragrant, ensuring you don't burn the garlic. Stir in the onions and cook until they are soft but not browned (sweat). Stir in the chilli paste and add the capsicum and cook until soft.

 Once you have done this, add the fresh herbs - sage & thyme and stir them in.

Add in the tinned tomato's, passata and beans.

Stir in the anchovies (they will dissolve into the sauce and add a wonderful richness)

Add salt & pepper to taste

Lid on - and simmer over low heat for 30 mins (stirring occasionally).

2. Organic poached eggs


4 eggs
100ml vinegar / litre of water

Heat water and vinegar in a deep pot until the bubbles are foaming on the bottom, but not breaking the surface (this temperature is very important).
Crack each egg into a small cup and gently place into the middle of the liquid.
As the egg falls through the water, it should set into an egg shape and then float to the surface when the white is set.
Cook until the white is set and the yoke is still runny - approx 2 1/2 - 3 minutes according to the size of your egg.
Remove from the liquid with a slotted spoon & drain on absorbent paper.
Trim edges to make it look pretty!

Serve on fresh sourdough with a curl of avocado & a splosh of our yummy Tuscan beans!

Buon Appetito! -X-

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