Tuscan Farmers Breakfast
Simple and
delicious breakfast from Tuscan farmers with a tasty cannellini bean stew
topped with eggs and a gremolata herb sauce. Healthy and tasty!
Ingredients
- 1/2 tsp salt
- 6 sliced of pancetta
- 2 tbsp olive oil
- 3 tbsp panko breadcrumbs or fresh breadcrumbs
- 1/2 tsp black pepper
- 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 3 large British Lion eggs
- 2 cloves garlic peeled and minced
- 1 tsp dried chilli pepper flakes
- 400 g 14oz tin of cannelini beans, drained and rinsed
- 400 g 14oz tin of butter beans, drained and rinsed
- Medium bunch parsley roughly chopped
Instructions
First, heat
half of the olive oil in a large skillet over medium-high heat. Add the
pancetta and cook for 1 to 2 minutes until it is crisp. Remove from pan and
roughly cut into pieces.
Then, add
the breadcrumbs to the pan and cook, stirring often, until golden brown (about
1 to 2 minutes). Remove from the pan.
Add the
remaining oil to the pan, heat, then add the cannelini beans and the butter
beans. Fry for 3-4 minutes, stirring regularly and giving them a sweet mash
from time to time with the back of a spoon.
Add the garlic,
salt, pepper, paprika, cumin, cilantro and chili flakes. Mix everything and
heat for 2 minutes.
Make 3 wells
in the bean mixture and break one egg in each well. Lower the heat to
medium-low and cover the pan with a lid or aluminum foil. Cook 4 to 5 minutes
until the egg whites begin to solidify. If you are concerned that the beans
will burn (more likely if you are not using a non-stick pan), add some boiled
water to the beans.
Remove the
aluminum foil and scatter the parsley on top, with the cooked pancetta and the
breadcrumbs. Replace the aluminum foil and cook for another 1 to 2 minutes,
until the pancetta is hot.
Once the egg
whites are cooked through, serve directly from the pan with a pinch of chili
flakes. Happy Cooking Time.
