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Roasted Tomato, Cannellini Bean and Avocado Salad with Pan-fried Eggs

Ingredients

  • 250 g red cherry tomatoes
  • 400 g can cannellini beans, rinsed and drained
  • 1 avocado, diced
  • 1 1/3 cups (60 g) baby rocket
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 4 eggs
  • freshly ground black pepper

Preparation

  1. Preheat the oven to 190°C. Line a baking tray with baking paper. Arrange the tomatoes on the tray. Roast for 15 minutes, until softened and lightly browned. Cool slightly.
  2. Combine the roasted tomatoes with the cannellini beans, avocado, rocket, chives and lemon juice. Arrange on four serving plates.
  3. Heat the olive oil in a large non-stick frying pan over medium–high heat. Crack the eggs into the pan and cook for 3 minutes, until the whites have set, or until done to your liking.
  4. Serve the eggs on top of the bean mixture, sprinkled with freshly ground black pepper.

Serves 4
Preparation: 20 minutes
Cooking: 20 minutes

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