Recently I have been experimenting with different variations of ‘brunch salads’. I like to have these when I’m having a later breakfast, and want my first meal to be savoury instead of sweet. They are great because you get such a big bowl of food that is full of nutrition and greens. This Pesto Bean and Courgette Salad with a Poached Egg really hit the spot – make sure your poached egg still has a running yolk because it makes all the difference!
Ingredients
Serves 2 people
- 1/2 medium courgette
- 1 x 400g cannellini beans
- 2 large eggs
- 1/2 red onion
- 1 garlic clove
- 1 TBSP green pesto
- 2 handfuls of spinach
- Chopped coriander (optional)
Heat a non-stick frying pan over a medium heat, add a little oil, then add the diced onion, garlic and courgette, along with a little salt and pepper. Let it fry for about 10 minutes till the courgettes are starting to brown nicely.
Drain the cannellini beans, rinse well, then add to the frying pan, mixing everything together.
Meanwhile, boil water in another saucepan and add the 2 eggs to poach.
Distribute the spinach between two bowls – drizzling with a little oil or balsamic if you wish.
When the beans and courgette mix looks ready, add a tablespoon of pesto and mix in. Spoon between the two spinach bowls, top with a poached egg on each, sprinkle a bit of coriander or more salt and pepper if you like, and enjoy!
Matte Black Bowls 