Emily’s Miso Butterbeans with a crispy chilli oil fried egg
2
20 minutes
Emily on Toast’s miso butterbeans with a crispy chilli‑oil fried egg is the ultimate easy brunch recipe. The butterbeans turn creamy with lemon, crème fraîche and white miso, while the egg is fried in our Mellow Yellow Chilli Oil – giving just the right amount of brunch heat!
Finished with a golden St Ewe Rich Yolk egg, this high‑protein vegetarian dish delivers big umami flavour in minutes and is ideal for anyone searching for quick & delicious brunch ideas. Scroll down to watch Emily make it.
Method
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1
In a shallow frying pan with some oil, fry off the spring onions and garlic.
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2
Tip in the butter beans, miso and creme fraiche and stir to combine.
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3
In a separate pan, heat the Mellow Yellow chilli oil and fry the eggs until golden and crispy.
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4
Place the sourdough toast on a plate, top with the creamy miso beans, fried egg, and an extra drizzle of chilli oil. Season to taste and enjoy!
Ingredients
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Bunch of spring onions, finely chopped
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2 garlic cloves, finely chopped
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Jar of chunky butter beans (no need to drain)
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1 heaped tsp white miso
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1 heaped tbsp creme fraiche
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2 chunky slices sourdough bread, toasted
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Good glug of Mellow Yellow Chilli Oil
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2 St Ewe Rich Yolk eggs
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Salt & freshly ground black pepper
