Bean smash with mushrooms and poached eggs

Babiche Martens

For traditional poached eggs, try changing them up a bit and make a more substantial meal by serving them on a tasty bean mash 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.

Ingredients

1 cup	Mashed potato, roughly mashed (Main)
2 tsp	Lemon zest, plus if needed, a little lemon juice
420 g	Tin butter beans, drained and rinsed (Main)
50 g	Feta
2 Tbsp	Olive oil
1 Tbsp	Butter
6	Field mushrooms (Main)
6	Eggs (Main)
1 small handful	Parsley
1 bowl	Pickle, to serve (Main)

Directions

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.

More of Angela's egg meals:

• Gruyere and tarragon omelette, served with red pepper salsa
• No yeast bread