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This protein-packed, flavour-loaded dish is what happens when brunch gets a glow-up – courtesy of Dr Rupy
Ingredients
- 1 tbsp Olive oil
- 1 jar H&B Cannellini Beans
- ½ jar H&B Red Lentil & Tomato Pesto
- 2 tsp dried oregano
- Juice of 1 lemon
- Handful of rocket
- 2 eggs
- 50g H&B Pumpkin Seeds
| Per | 100g | Per serving (379g) |
|---|---|---|
| Energy (Kj) | 584 kJ | 2216 kJ |
| Energy (kcal) | 140 kcal | 531 kcal |
| Fat | 7.6g | 29g |
| of which saturates | 1.5g | 5.6g |
| Carbohydrates | 8.2g | 31g |
| of which sugars | 1.4g | 5.5g |
| Fibre | 3g | 11g |
| Protein | 8.1g | 31g |
| Salt | 0.48g | 1.8g |
Step 1
Add the pesto to a sauté pan on medium heat with the oregano and lemon juice and bring to a light bubble.
Step 2
Add the drained beans and cook for five to six minutes until the sauce has thickened.
Step 3
Meanwhile, to a saucepan with boiling water, add a splash of vinegar and create a vortex by stirring the water clockwise.
Step 4
Carefully drop an egg into the centre of the vortex and cook for three to four minutes or until cooked to your liking.
Step 5
Remove with a slotted spoon and place on kitchen paper to drain.
Step 6
Add the beans to a bowl with the rocket and pumpkin seeds before placing the egg on top with seasoning.
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