Baked Eggs with Beans, Mushrooms, Tarragon and Crème Fraîche

• olive oil↗2 tsp
• shallot↗1

  or ½ onion, finely chopped

• mushrooms↗250 g

  sliced

• garlic cloves↗2

  1 minced, 1 halved

• tarragon½

  small bunch, finely chopped

• white beans (cannellini)↗400 g

  drained and rinsed

• crème fraîche↗50 g

  low‑fat

• eggs↗2

  large

• sourdough bread↗2

  or white bread

• natural yogurt↗100 g

Step-by-step instructions

1. 1

   Heat 1 tsp olive oil in a large skillet, add the shallot and sauté for 5 minutes until softened. Add the mushrooms, increase the heat and cook for 5–10 minutes until excess liquid evaporates and the mushrooms turn golden at the edges.

2. 2

   Add the minced garlic and sauté for another 30 seconds. Then stir in most of the tarragon, the white beans, crème fraîche, 1 tbsp water and season to taste.

3. 3

   Using a spoon, make two wells in the mixture and crack the eggs into them. Reduce heat to low, cover the skillet with a lid or a large plate, and bake for 6–8 minutes until the whites set while the yolks remain runny.

4. 4

   Meanwhile toast the bread, lightly rub it with a cut garlic half and brush with the remaining oil. Spoon a teaspoon of yogurt onto the finished mixture, sprinkle with the remaining tarragon and serve with the garlic bread.