Miso beans on toast with chilli oil egg

There are so many ways you can take the concept of beans on toast and in this brunch recipe I’ve gone for creamy miso butter beans. Miso is a staple ingredient for me, it’s got such a deep, rich flavour and a little goes a long way. Paired with crème fraiche these beans are creamy and comforting.

And it wouldn’t be a good brunch without eggs. I cooked them in chilli oil which adds a buttery warmth.

This has big flavour, and is high in fibre and nutrients - enjoy!

You’ll need (serves 2):

• 3 spring onions

• 1-2 garlic cloves, finely chopped or grated

• 1 tin/ 2:3 jar butter beans, plus stock/liquid

• 1 tbsp white miso paste

• 2-3 heaped tbsp creme fraiche

• 2 tbsp chilli oil

• 2 eggs

• Sourdough bread, toasted

Heat 1 tbsp oil in a pan and fry the spring onions and garlic for a minute or two. Add the butter beans and their liquid, along with the miso. Cook on a medium heat for 5-10 mins.

In another pan, fry the eggs to your liking in the chilli oil.

Stir the creme fraiche into the beans and turn the heat off.

Serve the beans on the toast and top with the egg, and more chilli oil too if you like.