For traditional poached eggs, try changing them up a bit and make a more substantial meal by serving them on a tasty bean smash filled with lemon and feta. It’s a winner, especially with a large mushroom to contain the mixture. This is also a great way to use any leftover mashed potato, with a few flavours added.
BEAN SMASH WITH MUSHROOMS AND POACHED EGGS
Makes 6
1 cup roughly mashed potatoes
420g tin butter beans, drained and rinsed
2 tsp lemon zest, plus if needed, a little lemon juice 50g feta
2 Tbsp olive oil
1 Tbsp butter
6 field mushrooms
Salt and freshly ground pepper to taste
6 eggs
Parsley to garnish
Pickle to serve
1. Into a bowl place the mashed potato, butter beans, zest, feta and olive oil. Mash roughly with fork to combine. Add a little lemon juice if necessary to help soften. Heat in a pan or microwave for 1 minute.
2. In a frying pan melt the butter and cook the mushrooms on both sides until cooked through, seasoning well. Set aside.
3. Poach the eggs.
4. To serve, place a mushroom on each plate, top with some mash, an egg and sprinkle over some chopped parsley. Serve a bowl of pickle on the side to finish.
