Anyone who knows me will concur that I have a grand and sweeping love for Jamie Oliver. How can you not? He is gloriously excited about what he does and genuinely passionate about teaching and inspiring change. He’s easy to look at, too.
I’ve been counting sleeps until his new book Everyday Super Food arrives and it finally came yesterday. I devoured it dog-earring everything I want to attack, which quickly became pointless since I folded almost every corner.
I’m so inspired by this beautiful book that I am starting a new project – “Harlot’s Ode to Jamie”. I want to re-produce and personalize his epic body of work for no other reason than it’s delicious and fun. (Back in the spring I made a great Jamie classic: Tender Chicken with Tomatoes).
I own almost all Jamie’s books and have cooked countless recipes of his over the last decade (I think my fave might be Meals in Minutes or Jamie’s Dinners or Food Escapes… I have maybe 4 or 5 other favourites too). I owe a great deal to him for introducing me to new ingredients and bold methods. The world owes a great deal to him for his growing movement to change the way we eat and source food.
This new book is just as beautiful as his others, but this go around we get to focus on healthful and yummy stuff, plus it’s great for those feeding their households on a dime. I hope you check back in as I tour my Jamie Oliver collection and maybe are inspired to play along.
MY BAKED EGGS ON POPPED BEANS WITH TOMATOES, FENNEL and RICOTTA TOAST… via JAMIE OLIVER
This recipe is so easy and like the others in “Everyday Super Food”, it comes together super quick. Bonus: it’s a little swanky too. The fun with Jamie is that there are infinite ways to modify his recipes for your own tastes. I chose this one to tackle first because I am not a big brekkie eater, but I do love eggs.
I made a couple of additions to Jamie’s recipe: I added sliced fennel – I love the way it pairs with tomatoes, plus it’s enhanced by the fennel seeds. I also substituted white wine for water which might be a little decadent, but that’s how I roll. One thing I have learned from the master is to keep it simple and let your ingredients sing. Find Jamie’s original recipe here.
8 oz ripe multicoloured cherry tomatoes, halved (just under a pint)
6 sprigs of basil
14 oz can of white kidney beans or cannelli beans, drained and well rinsed
half a fennel bulb, very thinly sliced and feathery tops reserved
1 tsp fennel seeds
chili flakes, to taste
6 tbsp dry white wine (or water)
2-4 large eggs (depending on your appetite)
2 (or 4) slices whole grain rye bread
2 (or4) heaping tbsp ricotta cheese
a drizzle of balsamic vinegar
Put your tomatoes in a bowl with juice from half your lemon, 1 tbsp oil, pinch of salt and a pinch of chili flakes. Toss with torn basil leaves reserving about half.
Place a large non-stick pan or well seasoned cast iron pan on high heat. Add your beans, some pepper, fennel seeds and leave for about 3 minutes, shaking every so often. Add the sliced fennel and toss about for another 2 minutes until the beans pop open and the fennel gets a little brown. Pour in the tomato mixture with the wine and season with salt, allowing to boil about a minute. Crack your eggs on top of the beans, season them with a little salt and pepper, reduce the heat to medium/low and cover to cook for 3 or 4 minutes depending on how you like them done.
Toast your bread. Combine the ricotta, juice of the other half lemon, a pinch of chili flakes and half the leftover basil in a bowl. Smear on your toast.
Sprinkle the last of the basil and your fennel tops over the egg mixture and serve right out of the pan, family style or scoop the bean mixture onto plates and top with eggs. Drizzle over some balsamic and chili sauce, if you like.
Thanks again, Jamie! xo