Ingredients
Method
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Oil 20.0 ml
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Brown onion, diced 80.0 g
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Butter beans canned 1.0 kg
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Shallots, sliced 300.0 g
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Thyme, fresh chopped 15.0 g
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Cashews, roasted 300.0 g
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Coconut Oil 50.0 g
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Slices Sourdough 20.0 x
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Poached Eggs 10.0 x
Preparation
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Method
- Take a pot and place on low heat, drizzle with oil. Once hot add in the onions and sauté until just coloured.
- Add the beans, shallots and thyme to the pot and stir to combine. Pour in the KNORR Portuguese Peri Peri Sauce and the KNORR Italiana Napolitana Sauce. Reduce heat and simmer gently, stirring frequently.
- In a food processor, blitz the roasted cashews and the coconut oil. Once it resembles a smooth paste – remove and set aside for use.
- To assemble the dish, lightly toast the sourdough, spread with the cashew paste. Add some bean mix, top with a poached egg and KNORR Hollandaise Gluten Free Sauce.
