An middle-eastern inspired dish. I tweaked it to suit Sydney's Sunday brunch style. Runny yolk over the rich aromatic Ragu sauce & butter beans. It is super easy and versatile. A comfort food dish that never fails to make people say 'yum!'
(c) GMV - Got My Vote!"
(c) GMV - Got My Vote!"
- Leftover Ragu/Bolognese Sauce 4 T/s
- Butter Beans x 1 can drained & rinsed.
- Eggs x 2
- Truss Tomato x 1/2
- Mozzarella Cheese 50g
- Bread x 2 pieces
- Extra Virgin Olive Oil 1T/s
- Parsley 10g
- Loose Garden Salad 100g
Instructions:
1. Preheat Oven to 180C
2. Place Butter Beans & tomato slices at the bottom of a small earth ware dish.
3.Top with 2 spoonful of the Ragu sauce abc sread it evenly.
4. Break an egg on each dish and sprinkle a generous handful of mozzarella cheese.
5.Drizzle some olive oil on the bread.
1. Preheat Oven to 180C
2. Place Butter Beans & tomato slices at the bottom of a small earth ware dish.
3.Top with 2 spoonful of the Ragu sauce abc sread it evenly.
4. Break an egg on each dish and sprinkle a generous handful of mozzarella cheese.
5.Drizzle some olive oil on the bread.
