Pan Cannellini beans and eggs

Growing up baked beans were a regular fixture in my families repertoire; hidden in a blanket of bread and toasted into an all time favourite the 'jaffle' or served as an accompaniment to a Sunday breakfast. The Heinz baked beans were all we knew until one day I stumbled upon freshly made baked beans and since I could call myself a 'baked bean snob'.

Does that make me a food snob? Or maybe just a more well informed foodi that has tasted something much tastier than the canned version of baked beans and prefers the fresher version!

A little South American cafe (Made) in Flemington (Melbourne) used to make the most delicious pan beans with eggs. Inspired by this and another gal pal who shares a baked bean addiction like I, here is a very quick, easy and nutritious breakfast packed with protein, fibre and flavour to keep you going all day long.

Pan Cannellini beans and eggs
Breakfast of champions!
Serves 2 little champions
prep takes 5 minutes
cooking takes 10 minutes

ingredients
1 teaspoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 x 410g can cannelini beans, rinsed thoroughly
1 x 410g can tomatoes, chopped
2 bay leaves
2 eggs

1/4 cup parsley, chopped

1/4 cup Parmesan, grated
salt and pepper to taste

some fun
Heat oil in 2 small non-stick fry pans over medium heat. Add half the onion and garlic to each pan and cook until fragrant.
Pour beans and tomatoes evenly between the two pans and add a bay leaf to each one. Stirring, bring both pans to a gentle boil and reduce heat to simmer.
Make a hole in the middle of each pan using a silicone spatula and crack an egg into each hole. Place a lid on top and cook for a further 3 minutes or until egg is cooked.
Sprinkle with parsley, Parmesan, salt and pepper.
Serve with fresh bread.

love amie x