Turkish Eggs & Breakfast Bean Burger
Breakfast need not be boring with this delicious bean burger. Served with Turkish inspired eggs this veggie breakfast is a must try!
Ingredients
Breakfast Bean Burger
- 2 Small Red Onions
- 300g Chestnut Mushrooms (finely sliced)
- 1.5 Garlic cloves (crushed)
- 1.5 tbsp Ground Coriander
- 2 Tbsp Tomato Purée
- 600g Cooked Hodmedods Flamingo Peas (approx. 300g Dried)
- 75g Yeo Valley Mature Cheddar Cheese
- 15g Fresh Coriander (Leaves finely chopped)
- Polenta (for coating)
- Olive oil
- Salt and pepper
Turkish Eggs
- 6 Eggs
- 600g Yeo Valley Greek Yogurt
- 1 Garlic Clove (crushed)
- ½ Lemon Zest
- 15g Fresh Coriander (Leaves Finely Chopped)
- 120g Yeo Valley Unsalted Butter
- 1 tsp Paprika
- ½ tsp Dried Chilli Flakes
Try it with...
Method
- Peel and finely dice the onion. Add oil to a pan and heat, cook the diced onion for 5 minutes. Add the sliced mushroom and cook for 5-7 minutes until all of the mushroom cooking liquid has evaporated. Add the crushed garlic, ground coriander and tomato purée and cook for a further 2 minutes.
- Take off the heat and stir through the cooked flamingo peas, cheese and chopped coriander. Using a wooden spoon or potato masher, crushed the peas and combine the ingredients. The mixture should look like a chunky mash. Shape into six even sized burgers and put them in the fridge for at least 1 hour to firm up.
- Heat the oven to 170C
- Add polenta to a mixing bowl and coat each burger. Heat a frying pan to a medium heat, fry each burger in batches for 3 minutes on each side. Add the burgers to a flat baking tray and cook in the oven for 12 minutes.
- To make a perfect soft ‘jammy’ style egg. Add water to a saucepan and bring to the boil. Add the eggs and cook for 5.5 minutes. Drain the water and peel the eggs and set to one side.
- Whilst the eggs are cooking, heat the yogurt and cook the butter. Add the yogurt, lemon zest and crushed garlic to a heat proof bowl. Place the bowl on top of a pan of lightly simmering water and gently heat for 4 minutes. Melt the butter in a pan, once foaming add the paprika and chilli flakes and cook for 1 minute and then remove from the heat.
- Plate up with a layer of yogurt on the base of the plate, burger in the middle. Drizzle over the melted butter and top with a perfectly cooked ‘jammy” style egg.
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