Hamburger Helper
Jennifer's Beanz Meanz Fitz
I'm not British so it took me a while to understand what Jennifer was referring to when she called this dish "Beanz Meanz Fitz" on Two Fat Ladies. Only recently did I learn that Heinz had (has?) a popular advert stating "Beanz Meanz Heinz". Anyway, not knowing any of this, I just really liked the recipe Jennifer Paterson made using broad beans, which I believe to be Lima beans in the US (maybe different? I don't know but it's the closest thing I can get).
Here I used a package of frozen Lima beans and they look a bit shrivelly compared to the nice fresh ones used on the show.
1 package frozen lima beans
2 thick cut slices of bacon
2 large eggs
1 can anchovies
juice of one very juicy lemon
olive oil equivalent to the amount of lemon juice squeezed or more
scallions or parsley or chives or a combination
salt and pepper
Boil your eggs. I do it the Jacques Pepin way, pricking the rounder end with a thumb tack and cooking in boiling water. I like mine done for 9 minutes to ensure some moisture in the yolks. Slice the bacon so you have slivers and cook until crispy. Drain.
Steam or boil your beans for a few minutes just to heat them through. Drain and arrange on a shallow serving plate. Chop the eggs and sprinkle over the beans. Jennifer uses chopped parsley and chives but as I had neither, I chopped some greens of a few scallions and sprinkled them over the eggs. Then sprinkle your crispy bacon. Lattice the anchovy fillets over everything. Whisk some lemon juice, olive oil, salt and pepper together and pour over. Very delicious.
Jennifer's Beanz Meanz Fitz
I'm not British so it took me a while to understand what Jennifer was referring to when she called this dish "Beanz Meanz Fitz" on Two Fat Ladies. Only recently did I learn that Heinz had (has?) a popular advert stating "Beanz Meanz Heinz". Anyway, not knowing any of this, I just really liked the recipe Jennifer Paterson made using broad beans, which I believe to be Lima beans in the US (maybe different? I don't know but it's the closest thing I can get).
Here I used a package of frozen Lima beans and they look a bit shrivelly compared to the nice fresh ones used on the show.
1 package frozen lima beans
2 thick cut slices of bacon
2 large eggs
1 can anchovies
juice of one very juicy lemon
olive oil equivalent to the amount of lemon juice squeezed or more
scallions or parsley or chives or a combination
salt and pepper
Boil your eggs. I do it the Jacques Pepin way, pricking the rounder end with a thumb tack and cooking in boiling water. I like mine done for 9 minutes to ensure some moisture in the yolks. Slice the bacon so you have slivers and cook until crispy. Drain.
Steam or boil your beans for a few minutes just to heat them through. Drain and arrange on a shallow serving plate. Chop the eggs and sprinkle over the beans. Jennifer uses chopped parsley and chives but as I had neither, I chopped some greens of a few scallions and sprinkled them over the eggs. Then sprinkle your crispy bacon. Lattice the anchovy fillets over everything. Whisk some lemon juice, olive oil, salt and pepper together and pour over. Very delicious.