Caesar-style butter beans on toast

Name: Caesar-style butter beans on toast
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 5 anchovy fillets (in oil); 20 g Parmigiano Reggiano, finely grated; ¼ tsp wholegrain mustard; ½ unwaxed lemon, zest and juice; 2 tbsp olive oil, plus 1 tbsp for frying (optional); 400 g can or 360g jar butter beans, drained and rinsed; 1 pinch chilli flakes (optional); 20 g pack chives, chopped; 2 slice/s crusty bread (we used a white sourdough); 2 eggs (optional)

Say hello to the new beans on toast. Here, chunky butter beans are coated in a zingy, umami-infused (thank you, anchovies and cheese) dressing. A crispy fried egg on top turns it into a heartier proposition that's quick and easy to make as a light lunch for 2.

5 out of 5 stars(1) Rate this recipe

Source of protein

Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

5 anchovy fillets (in oil)
20g Parmigiano Reggiano, finely grated
¼ tsp wholegrain mustard
½ unwaxed lemon, zest and juice
2 tbsp olive oil, plus 1 tbsp for frying (optional)
400g can or 360g jar butter beans, drained and rinsed
1 pinch chilli flakes (optional)
½ x 20g pack chives, chopped
2 slice/s crusty bread (we used a white sourdough)
2 eggs (optional)

In a small food processor, whizz together the drained anchovies, cheese and mustard to make a coarse paste, scraping down the sides of the food processor and whizzing again if needed. Tip into a bowl, pour over the lemon juice and 2 tbsp oil, then use a balloon whisk to beat together until smooth and combined. Stir in the beans, lemon zest, chilli flakes (if using) and most of the chives. Season with freshly ground black pepper and set aside.
Toast the bread. If topping with fried eggs, heat 1 tbsp oil in a frying pan over a high heat. Once the oil is hot and shimmering, crack in the eggs (they will puff up and spit, so be careful). Use a spoon to baste the egg whites with the oil until they are just set (2-3 minutes), then transfer to a plate lined with kitchen paper. Divide the bean mixture between the toasts, then top with the fried eggs, if using. Scatter over the remaining chives and another pinch of chilli flakes, if liked.

And to drink...

These creamy beans call for a richer white, such as Rustenberg Chardonnay Stellenbosch, South Africa, which has notes of apricot, coconut and orange peel followed by flavours of marzipan, vanilla and peachy fruit.

Typical values per serving when made using specific products in recipe