Fennel & Butter Beans with Smokey Paprika Butter-Fried Eggs

Ingredients

Vegetarian, Gluten-free, Nut-free

10 minutes preparation time + 15 minutes cooking time

Fennel & Butter Beans

15g salted butter (I've used Westgold)
1 tablespoon fresh rosemary leaves (or another woody herb like thyme, oregano, sage, etc.)
1 medium-sized head of fennel, sliced into roughly 1cm thick slices (reserve a few green fronds for garnish)
2 cloves garlic, finely grated or crushed
1 x 400g can butter beans, drained and rinsed
250ml chicken or vegetable stock/broth
Zest of 1 lemon
Generous squeeze of lemon juice (about half a small lemon)
Freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Smokey Paprika Butter-Fried Eggs

Prepare the Fennel & Butter Beans:

Place a large saucepan onto medium-high heat, add the butter, then add the sliced fennel and rosemary leaves; sauté for 1-2 minutes.
Add the garlic, butter beans, and a pinch of salt; sauté for another minute until the garlic is softened.
Pour in the stock/broth, stir to combine, and bring to a simmer.
Add the lemon zest and squeeze of lemon juice.
Roughly mash 1/4 of the beans into the stock to create a creamy broth-like sauce.
Simmer until the fennel is just tender.
Stir in a little freshly grated Parmesan.
Taste and adjust seasoning with salt and black pepper.
Divide the mixture into two serving bowls and set aside.

Prepare the Smoky Paprika Butter-Fried Eggs:

Using the same pan, melt the butter over medium heat.
Add the smoky paprika, chili flakes (if using), and a pinch of salt; stir to combine.
Crack the eggs into the pan and cover with a lid.
Cook the eggs to your desired doneness.
Remove the lid and transfer the eggs onto the fennel and bean mixture.
Drizzle with any remaining smoky chili butter.

Garnish and serve:

NOTES

Select fresh fennel bulbs that are firm and white. The fronds should be vibrant green and not wilted.
While rosemary is suggested, you can use other woody herbs like thyme or oregano.
For a vegetarian version, use vegetable stock instead of chicken stock. Ensure that the stock is of good quality as it greatly influences the dish's flavour.
Fresh lemon zest and juice are recommended for the best flavour, avoid packaged lemon juice if you can.
While butter beans are used here, you can substitute with other white beans like cannellini or great northern beans if desired.
Cook the eggs to your preferred level of doneness. For runny yolks, cook for less time; for firmer yolks, cook longer.
Adjust the amount of chili flakes to your taste preference. Omit them if you prefer a milder dish.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.