Spicey Cannellini Beans with Poached Eggs

This breakfast is not only delicious, but it’s also packed with gut-healthy goodness creating a symphony of flavours and textures that is truly irresistible.

The plump creamy beans are a great source of prebiotics which feed the good bacteria in your gut keeping them happy and healthy, combined with the juicy rich tomatoes providing antioxidants which can help to protect your cells from damage, and finished with protein rich poached eggs helping to keep you fuller for longer.




10 mins


20 mins

1 tbsp. olive oil
1 small onion, diced
2 garlic cloves, chopped
1½ tsp. Herbs de Provence
1x 14 oz. (400g) can diced tomatoes
1x 14 oz. (400g) can cannellini beans*, rinsed & drained
8.1 fl oz. (240ml) chicken broth
½ tsp. salt
¼ tsp. red pepper flakes
8 eggs
3.5 oz. (100g) spinach
black pepper
4 servings Gremolata Sauce

In a large shallow pan, heat the olive oil and sauté the onion for 5 minutes over medium-high heat. Lower the heat, add the garlic and sauté for a further minute until fragrant.

Now add the herbs, diced tomatoes, beans and chicken broth. Season with salt and red pepper flakes, bring to a simmer and cook for 5-7 minutes. Stir in the spinach and allow to wilt.

Make 8 little wells in the bean mixture and crack the eggs into them. Season each egg with salt and pepper, cover the pan with a lid and simmer gently until the whites are set but yolks are still soft.

Drizzle with Gremolata Sauce and serve immediately.









* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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Spicey Cannellini Beans with Poached Eggs

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