Light English Breakfast

📝 Ingredients

• 1 tin white beans (265 g drained)
• 2 tbsp tomato purée (30 g) + 150 ml water
• 1 tsp honey
• ½ tsp sweet paprika
• 150 g button mushrooms
• 2 tomatoes (about 120 g each)
• 4 eggs
• 2 slices wholemeal bread (about 40 g each)
• 2 tsp olive oil
• Salt, black pepper

🍴 Utensils

• Small saucepan
• Large non-stick frying pan with lid
• Spatula
• Colander
• Bowl
• Toaster

📖 Steps

1. Drain and rinse the white beans. In a small saucepan, whisk the tomato purée with the water, honey and paprika, then add the beans. Simmer for 8 to 10 minutes over a low heat, stirring occasionally, until the sauce coats the beans.
2. Meanwhile, wipe the mushrooms with damp kitchen paper and slice them about 5 mm thick. Wash the tomatoes and cut them in half horizontally to get 4 nice flat halves.
3. Heat 1 tsp oil in a large non-stick frying pan over a medium-high heat. Place the tomatoes cut side down on one side and the mushrooms on the other. Cook for 5 to 6 minutes, stirring only the mushrooms, until they are golden and the tomatoes are nicely seared.
4. Season the vegetables with salt and pepper, divide them between two plates and cover with another plate to keep warm. Season the beans, then keep them warm over a very low heat. Toast the slices of bread.
5. Wipe out the pan with kitchen paper, add the rest of the oil and heat over a medium-low heat. Crack the eggs one at a time into a bowl before sliding them into the pan: this avoids bits of shell and broken yolks.
6. Cook for 3 to 4 minutes over a low heat, until the white is completely set and the yolk still runny; cover for 1 minute if the top of the white is still translucent. A pan that's too hot makes the white tough and rubbery. Season the white with salt and pepper.
7. Complete each plate with a slice of toast, 2 fried eggs and half the tomato beans, alongside the mushrooms and grilled tomatoes. Serve straight away, while the yolks are still runny.