This makes a luxurious breakfast, brunch or supper (to be honest, I’d also make it for lunch or tea – doubling the portions if it’s the main meal – so it’s a bit of an all-rounder then). But, as you’ll see in the nutrition section, that luxury means this is definitely one for the ‘treat’ part of your recipe book.
Rich poached duck eggs, sitting on spinach, mushrooms and crumpets. Hollandaise sauce poured over with some asparagus ‘soldiers’ waiting on the side for dipping purposes. What’s not to like?
It’s a relatively simple dish to pull together (be warned: there’s a lot of multi-tasking to do) but the use of duck eggs and asparagus gives it a touch of sophistication that the beloved boiled egg and toast soldiers just doesn’t have.
You know how you sometimes meet someone and don’t hit it off straight away? You don’t think twice about them afterwards and just get on with your life, maybe even ignore them. Then you bump into them again – and everything’s different and somehow you fall in love. That’s me and black beans.
Several years ago I made a black bean and pepper stew that took all night and many pans. A lot of effort and I was so disappointed with what I ended up eating. From then on, I passed over other recipes using black beans and happily lived my life without them.
Then a few years ago I couldn’t find any kidney or pinto beans when buying ingredients for a burrito so I reluctantly bought black beans. I cooked them up with some spice, slapped them in a tortilla with the usual fillings and have been obsessed ever since. Continue reading