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Baked eggs with beans and cheese

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Cannellini bean stew

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2 rashers streaky bacon chopped

1 tablespoon cooking oil

1 small red onion, peeled and chopped

200g halved cherry tomatoes

1 tablespoon tomato puree

50ml water

1 tablespoon maple syrup or brown sugar

3 tablespoons red wine vinegar

1 can cannellini or haricot beans drained

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Cook the bacon in the oil until crispy.

Add the onion and cook for a couple of minutes to soften.

Add the tomato puree and cook for 1 minute.

Add the syrup or sugar, vinegar and water and bring to boil.

Add the tomatoes and simmer for 10 minutes. Add the beans and warm through.

Place in 4-6 ramekins.

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Set oven to 180oc.

Make a dent in the surface with a spoon and crack an egg into each one.

Drizzle the top with a teaspoon of cream and grated over sharp cheddar or parmesan.

Place in a roasting tray and pour boiling water half way up the sides.

Bake for 10-15 minutes depending on how much you want the eggs done – check by touching the surface of the eggs gently.

Serve.

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Corn pancakes with chorizo and scallions

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1 small tin of corn, drained

175g self raising flour

¼ teaspoon baking soda

200ml buttermilk

1 egg

50g chopped chorizo

4 chopped scallions

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Place the corn, flour, soda, buttermilk and egg in a jug and blend with a stick blender.

Fold in the chorizo and scallions and rest for 10 minutes.

Wipe a hot pan with oil and lower to medium high heat.

Drop tablespoons of the mixture into the pan.

When bubbles appear, flip over and cook for another minute.

Cool on a wire rack while you make more.

Serve with the baked eggs or just with bacon and egg.

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1 thick slice country bread

1 egg

1 tablespoon oil

15g butter

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Heat the oil and 10g of the butter in a pan.

Cut a hole out of the middle of the bread with a cutter.

Place the bread and the piece that came out of the hole into the pan and cook until golden, flip over and place the remaining 5g in the hole. Crack in the egg and cook for 3 minutes on a gentle heat or until the grill to finish off.

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