Name: Mark Harris' on-the-ball beans and poached eggs
Total time: 1200 s
Yield: 4
Ingredients: 1 tin cannellini beans; 1 jar tomato sauce; 2 teaspoon chipotle chilli paste; 4 free-range egg; 4 slice seeded wholemeal bread; 120 gram spinach

Step 1

Heat the beans (1 tin) , everything sauce (1 jar) and chipotle paste (10 g) in a saucepan over a medium heat for 10-12 minutes, until reduced to a thick sauce. Add a splash of water if it looks too dry.

Step 2

Heat a large saucepan of water to a gentle rolling simmer. One by one, crack each egg (4) into a small container or ramekin, swirl the water to create a vortex, then gently tip each egg into the vortex. Poach for 4-5 minutes, or until cooked to your liking.

Step 3

Meanwhile, toast the bread (4 slices) and steam the spinach (120 g) until just wilted. Serve the beans on the toasted bread with the spinach and poached eggs on top.

Mark Harris' on-the-ball beans and poached eggs

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