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Baked eggs with beans, mushrooms, tarragon & crème fraîche

 

Method 1

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

step 1

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.

step 2

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.

step 3

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.

step 4

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.

Method 2

🧺 Ingredients (serves 2–3)

For the base:

1 tbsp olive oil or butter

1 small onion, finely chopped

2 cloves garlic, minced

150g mushrooms (chestnut, button, or mixed wild), sliced

1 tsp fresh tarragon, chopped (or ½ tsp dried)

400g can cannellini beans or butter beans, drained and rinsed

100ml vegetable or chicken stock

2 tbsp crème fraîche (plus extra to serve)

Salt & freshly ground black pepper

A small squeeze of lemon juice (optional, to brighten)

For the baked eggs:

4 medium eggs

A drizzle of olive oil or a few dots of butter

Extra fresh tarragon or parsley, to garnish

To serve (optional):

Crusty bread or sourdough toast

Green salad or steamed spinach on the side

👩‍🍳 Method

Preheat the oven:

To 200°C (180°C fan) / 400°F.

Cook the mushroom base:

Heat olive oil (or butter) in a large ovenproof frying pan or skillet over medium heat.

Add onion and cook for 5 minutes until soft and translucent.

Add garlic and mushrooms, and cook for another 5–7 minutes, stirring until the mushrooms are golden and their liquid has mostly evaporated.

Season with salt, pepper, and tarragon.

Add beans and sauce:

Stir in the drained beans and pour in the stock.

Simmer gently for 3–4 minutes until slightly thickened.

Stir through the crème fraîche and a small squeeze of lemon juice.

Taste and adjust seasoning — you want it savoury and a little creamy.

Bake the eggs:

Use the back of a spoon to make 4 small wells in the mixture.

Crack an egg into each well.

Drizzle lightly with olive oil or dot a little butter around the eggs.

Transfer the pan to the oven and bake for 8–12 minutes, depending on how you like your eggs (8 min = runny yolks, 12 = set).

Serve:

Remove from the oven, sprinkle with extra tarragon or parsley, and a twist of black pepper.

Add a small dollop of crème fraîche on top if you like.

Serve hot with toasted crusty bread for dipping into those creamy eggs.

🌿 Tips & Variations

Add a handful of spinach, kale, or peas to the base for more greens.

Replace beans with lentils or chickpeas if preferred.

For a richer flavour, stir in a spoonful of Dijon mustard or Parmesan before baking.

Make it spicy with a pinch of chilli flakes or a dash of smoked paprika.



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