Creamy Skillet Eggs with Beans, Mushrooms and Tarragon

Name: Creamy Skillet Eggs with Beans, Mushrooms and Tarragon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 large eggs; 400 g haricot or cannellini beans, drained and rinsed; 250 g chestnut or button mushrooms, sliced; 1 shallot or onion, finely sliced; 2 cloves garlic cloves, 1 crushed and 1 halved; 50 g reduced-fat crème fraîche; 100 g natural yogurt; 1/2 bunch fresh tarragon, finely chopped; 2 tsp olive oil; 2 slices sourdough or bloomer bread

This creamy skillet egg recipe turns beans, mushrooms, tarragon and crème fraîche into a hearty vegetarian meal in under 30 minutes. Serve it with garlic-rubbed toast for a cozy breakfast, brunch or light dinner.

Servings2 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

large eggs
2
haricot or cannellini beans, drained and rinsed
400 g
chestnut or button mushrooms, sliced
250 g
shallot or onion, finely sliced
1
garlic cloves, 1 crushed and 1 halved
2 cloves
reduced-fat crème fraîche
50 g
natural yogurt
100 g
fresh tarragon, finely chopped
0.5 bunch
olive oil
2 tsp
sourdough or bloomer bread
2 slices

Step-by-Step Instructions

Warm 1 tsp olive oil in a large frying pan over medium heat. Add the shallot and cook for about 5 minutes, stirring often, until soft and translucent.

Add the sliced mushrooms and increase the heat to medium-high. Cook for 5-10 minutes, stirring occasionally, until the mushrooms release their moisture, the liquid evaporates and the edges begin to brown.

Stir in the crushed garlic and cook for 30 seconds, just until fragrant. Add most of the chopped tarragon, the drained beans, crème fraîche, 1 tbsp water, a pinch of salt and black pepper. Stir until the beans are coated and warmed through.

Make two shallow wells in the bean and mushroom mixture. Crack one egg into each well, reduce the heat to low, then cover the pan with a lid or baking sheet. Cook for 6-8 minutes, until the whites are set and the yolks are still soft.

While the eggs cook, toast the bread. Rub the warm toast lightly with the halved garlic clove, then drizzle or brush with the remaining 1 tsp olive oil.