This is the kind of breakfast that feels both comforting and wonderfully fresh. Juicy tomatoes and creamy butterbeans slow-roasted with garlic until sweet and tender, then lifted with fresh basil and a splash of sherry vinegar. Served with charred sourdough and a perfectly seasoned soft boiled egg using the Cole and Mason Electric Derwents, it’s a simple, satisfying meal packed with protein, fibre and plenty of goodness. Perfect for a slow weekend breakfast, but easy enough to make any day of the week. 

Ingredients

25 cherry tomatoes
1 jar of butterbeans, drained and rinsed
3 cloves garlic
1 small bunch of basil, picked
3 medium eggs
3 slices of thick-cut sourdough
1 tsp sherry vinegar

Method

• Preheat the oven to 180c
  
• Wash the tomatoes, then place them in a high-sided baking tray along with the butter beans and garlic.
• Drizzle over a few tbsp of olive oil and season generously with salt and pepper.
  
• Place in the oven for 45 minutes, tossing halfway through.
  
• Once cooked, remove from the oven, add the vinegar and basil leaves, and toss through.
  
• Rub the bread with a little olive oil, then place in a hot griddle pan until nicely charred on both sides.
  
• Set a pan of water to boil and gently place the eggs in; boil for 5.5 minutes, then drain and cool in cold water.
  
• Share the beans between three shallow bowls along with the toasted sourdough and boiled egg.
  
• Slice through the egg and season with salt and pepper to taste.

Serve & enjoy!