Open Brunch Sandwich

A wholesome and flavourful open brunch sandwich built on a crisp, tangy sourdough baguette. Generous spoonfuls of gently spiced haricot beans infused with warming tikka spices, garlic, and a hint of sweet mango chutney create a rich, comforting base. Topped with soft, oven-roasted vine tomatoes and perfectly poached eggs with golden, runny yolks, this vibrant dish delivers a satisfying balance of spice, freshness, and indulgence, ideal for a leisurely brunch.
Cooking Time
45
Portions
2

Ingredients

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  •   Delifrance sourdough baguette
  • g haricot beans (drained)
  • g tomato puree
  • g chopped tomatoes
  •   tbsp tikka curry powder
  •   tsp garam masala
  •   tsp garlic puree
  •   tbsp mango chutney
  •   Eggs
  •   vines vine tomatoes
  •   tbsp oil
  •   pan Water for poaching
  •   tbsp White wine vinegar for poaching
  •   Seasoning to taste

  • 1

    Step 1

    Add a tablespoon of oil to a saucepan over a medium heat
  • 2

    Step 2

    Add the garlic purée, tikka powder and garam masala, frying gently for two minutes until fragrant
  • 3

    Step 3

    Stir in the mango chutney, tomato purée and chopped tomatoes and simmer for five minutes
  • 4

    Step 4

    Pour in the haricot beans, simmer gently for ten minutes and season to taste
  • 5

    Step 5

    Keep warm over a low heat until ready to serve
  • 6

    Step 6

    Preheat the oven to 170°C fan
  • 7

    Step 7

    Place the tomatoes on a lined baking tray, drizzle with olive oil, flaked sea salt and cracked black pepper
  • 8

    Step 8

    Bake until warm, softened and the skins have just started to split
  • 9

    Step 9

    Meanwhile, bring a pan of water and vinegar to the boil
  • 10

    Step 10

    Gently poach the eggs until soft and perfectly set
  • 11

    Step 11

    Split the baguette in half horizontally
  • 12

    Step 12

    Layer the spiced beans generously over the base
  • 13

    Step 13

    Top with the roasted tomatoes and softly poached eggs
  • 14

    Step 14

    Serve immediately and enjoy

Ingredients

  • 2 Delifrance sourdough baguette
  • 400 g haricot beans (drained)
  • 100 g tomato puree
  • 400 g chopped tomatoes
  • 1 tbsp tikka curry powder
  • 1 tsp garam masala
  • 1 tsp garlic puree
  • 1 tbsp mango chutney
  • 4 Eggs
  • 2 vines vine tomatoes
  • 2 tbsp oil
  • 1 pan Water for poaching
  • 2 tbsp White wine vinegar for poaching
  • 1 Seasoning to taste