Jamie Oliver’s Baked Eggs in Popped Beans brings together marinated cherry tomatoes with sauteed (popped) cannellini beans. They’re served on a bed of ricotta on toast with a drizzle of balsamic and a poached egg. A wonderful vegetarian brunch recipe.
Jamie Oliver’s Baked Eggs in Popped Beans
This delicious vegetarian brunch recipe from Jamie Oliver brings together marinated cherry tomatoes with sauteed cannellini beans (popped beans). They’re served on a bed of ricotta on toast with a drizzle of balsamic and a baked egg.
The flavours all work beautifully together and it’s pure deliciousness. Eggs and beans are a brunch classic.
I love using beans for breakfast and this recipe really makes the most of them. I’ve used cannelini beans, but you could use any really. Try white beans, haricot, butter beans, lima beans, great north beans etc…
Want to make it vegan? Just leave out the eggs!
Recipe reproduced with permission from the publisher.
I have a soft spot for Jamie Oliver. He’s gone from the scooter-riding Essex lad to inspiring food campaigner. He’s written a sea of fantastic cookbooks and TV shows all while working hard to change our food landscape.
He made cooking cool and he made us yearn to cook in our gardens. He showed us that simple food can be show-stopping.
Now he’s bringing super foods to the masses.
Last year, I was very proud to be a winner of Jamie Oliver’s Food Foundation blog. I’m passionate about reducing food waste and feeding my kids healthy, nutritious foods.
Oliver’s Food Foundation has done remarkable work bringing food education to schools and communities. I’ve been delighted to be a very tiny part of it.
Jamie Oliver’s Everyday Super Food book
Jamie Oliver’s Everyday Super Food cookbook has sections for Breakfast, Lunch, Dinner, Snacks & Drinks.
It also has a large section on Living Well. This spans from Jamie’s philosophy for a balanced plate and the power of protein, to alcohol, organic food and sleep.
The recipes all have nutritional advice and keep calories and fat to healthy levels.
Jamie calls this the most personal cookbook he’s ever written. He combines his 30 years of cooking experience with expert nutritional advice to bring us this range of healthy recipes. As ever, it’s written in his fun, relaxed and accessible style.
I’ve enjoyed having a look through the other recipes in Jamie Oliver’s Super Food cookbook. I’m very excited to try the recipes for Happiness Pasta with Sweet Tomato, Aubergine and Ricotta. Also the Herby Jewelled Tabbouleh Rice; Kiwi, Lime and Chili Salsa and Skinny Carbonara.
Vegan and Vegetarian Brunch recipes
I adore brunch. It’s a time to slow down, savour the first meal of the day and connect with friends or family.
Check out my list of the best places for a vegan or veggie brunch in London.
Get the Baked Eggs with Popped Beans Recipe
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Disclosure: Penguin Books sent me a copy of Jamie Oliver’s Everyday Super Food cookbook to review. All opinions are my own. This post contains affiliate links. Recipe reprinted with permission.
Jamie Oliver's Baked Eggs with Popped Beans
- 1 cup (250g) cherry tomatoes
- ½ a lemon
- extra virgin olive oil
- 4 leaves basil
- 1 can (14oz/400g can) cannellini beans any white beans will work
- 1 pinch fennel seeds (optional)
- 2 eggs
- 2 slices bread
- 2 teaspoons ricotta cheese
- optional: thick balsamic vinegar
- optional: hot chilli sauce
- Halve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to marinade for a few minutes.
- Meanwhile, place a large non-stick frying pan on a high heat. Drain the beans and put into the hot pan with the fennel seeds (if using) and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins.
- Pour the marinated tomatoes into the pan with 100ml (1/2 cup) of water, season with salt and pepper, then leave to bubble away vigorously for 1 minute.
- Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread.
- Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in popped beans. Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce.