Baked eggs with beans mushrooms tarragon crème fraîche
Ingredients
- 2 tsp olive oil
- 1 shallot or ½ onion, finely sliced
- 250g chestnut or button mushrooms, sliced
- 2 garlic cloves, 1 crushed, 1 halved
- ½ small bunch of tarragon, finely chopped
- 400g can haricot or cannellini beans, drained and rinsed
- 50g reduced-fat crème fraîche
- 2 large eggs
- 2 slices sourdough or bloomer
- 100g natural yogurt
Instructions
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