Poached eggs on sage cannellini cream

Ingredients

For 1 serving

• Eggs2
• Cooked cannellini beans80 g
• Fresh sageto taste
• Whole wheat bread30 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

Method

1. Put a small pan with plenty of water on the heat for the eggs and bring it to a gentle boil.
2. Meanwhile, rinse and drain the cannellini beans, put them in another small pan with 2–3 sage leaves and a splash of water and heat over medium heat for 3–4 minutes, until simmering.
3. Remove the sage and blend the beans with half the oil, a pinch of salt and another splash of water if needed, until you have a smooth, soft purée.
4. Crack each egg into a small cup. Lower the heat until the water shows only small bubbles, stir a gentle whirlpool with a spoon and slide in one egg at a time; cook for 3 minutes, until the white is set and opaque and the yolk still soft, then lift them out with a slotted spoon onto kitchen paper.
5. Meanwhile, toast the wholemeal bread for 2–3 minutes, until golden.
6. Spread the purée on the plate, set the eggs on top, dress with the remaining oil, salt and black pepper and serve with the bread.