White Bean and Spinach Tartine
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White Bean and Spinach Tartine
Recipe by Magdalena Roze
Serves 2
Ingredients
1 tablespoon Squeaky Gate olive oil and 1 tablespoon butter
1 anchovy fillet (or ½ tsp anchovy paste)
2 garlic clove, one crushed and the other for rubbing onto toast
1 x 400g can white beans (e.g. cannellini), drained and rinsed
1/4 cup (60ml) chicken stock
1 large handful baby spinach
Zest of 1/2 emon
Juice of 1/2 lemon juice
1 tablespoon parsley, chopped
Sea salt and black pepper, to taste
2 slices sourdough or crusty bread, toasted
2 eggs
To serve: Optional: extra parsley, chilli flakes and a drizzle of olive oil.
METHOD
Heat olive oil in a pan over medium heat. Add the anchovy and stir until it melts into the oil, about 30 seconds. This will not taste fishy, it adds depth and umami.
Add the garlic and cook gently for another 30 seconds until fragrant but not browned.
Stir in the white beans and chicken stock. Simmer for 3-4 minutes until heated through and slightly softened.
Add the spinach and cook for another minute or two until wilted.
Stir in lemon zest, lemon juice, chopped parsley and season with salt and pepper to taste. Gently mash some of the beans for a creamy texture. Taste before serving and season with salt and pepper.
Meanwhile, in a saucepan of just boiling water, add a little vinegar and gently crack in your eggs to poach.
Toast the bread. When ready, drizzle with olive oil and rub with garlic.
Spoon the warm bean-spinach mixture over each slice of toast. Top with a poached egg and finish with extra herbs, chilli flakes or a drizzle of olive oil.
