Poached Eggs over Beans

I know what your thinking...what? It does sound gross to the ear, but let me tell you something...poached eggs over beans has got to be one of my most favorite meals ever. Talk about comfort food...bear with me and read this out. If you're brave, you'll even try this one day, and trust me on this one, you WILL NOT regret it. Delightful.

Poached Eggs over Beans
Ingredients:
1 can cannellini beans (white beans) with liquid
1 half purple onion, chopped finely
Salt and pepper
1 tbs Worcestershire sauce
2 eggs
1 tbs vinegar
1 English muffin
Grapeseed oil (or Olive oil)

1. In a large saute pan over medium high heat, add about 1 tbs oil. When warm, add the onions and cook until translucent. Add the beans and stir. Bring to a boil. Reduce heat. Add salt and pepper to taste. Mash some of the beans and stir. Add the Worcestershire sauce and stir. Cook over low heat for 10 minutes.

2. Meanwhile, heat a pot of water (about 3-4 inches of water) over medium heat. Add 1 tbs vinegar (any kind will do) to the water. Crack the eggs into separate dishes (one egg for each dish.) When the water starts to bubble, gently lower the eggs into the water. The vinegar will cause the egg to basically coagulate and you'll see the white spread out and then sort of gather around the yolk. Cook until the whites are set and the yolk is still soft (a couple of minutes). Gently remove the eggs with a slotted spoon or a spider, and put into a warmed pot of water (off the stove). Put the lid on and let sit for up to 15 minutes.

3. Toast your English muffin. When it is toasted, scoop 1/4 cup of the bean mixture onto each side of the muffin and top with a poached egg. Repeat with the other side of the muffin. Dig in by breaking the yolk in half over the English muffin and beans (see picture above). The richness of the yolk will break apart over the beans and the muffin, and they will soak up the decadent liquid.

I'm telling you, this is filling and fabulous, and the PERFECT after-run lunch, which is why I made it today. Yum.