Episode 13 - Fried Egg, Black Bean and Tomato Salad
Fried egg, black bean and tomato salad, and goats cheese cream
2 tablespoons crme fraiche
200g tomatoes, chopped into various sizes
2 tablespoons finely chopped coriander
small red onion, finely chopped
2 tablespoons micro parsley leaves
juice of 1 lime
2 tablespoons white vinegar
3 tablespoon olive oil
1/2 cup canned organic black beans
salt and pepper to taste
- Combine chevre and creme fraiche in a small food processor with salt and pepper. Process until smooth. Transfer to a piping bag and set aside in fridge. Cut tomatoes into a variety of shapes and place in a medium bowl. Add coriander, onion, micro parsley, salt, lime juice and vinegar. Stir gently to dress then divide between 4 serving plates.
- Drain black beans, reserve liquid. Heat 1 tablespoon oil in frypan and add reserved liquid and cook for 30 seconds. Add beans and toss to coat. Divide between serving plates.
- Heat 2 tablespoons oil in another frypan over a medium heat. Crack 1 egg into a small bowl and carefully pour into heated pan. Repeat with remaining three eggs. Cook until egg white is set but yolk still runny, or cooked to your liking. Season with salt and pepper.
- Transfer eggs to plates, pipe some goats cheese cream, season and serve immediately.