Ingredients for - Black bean & barley cakes with poached eggs

1. 2 x 400g cans black beans , drained well
2. 15g porridge oats
3. 2 tsp ground coriander
4. 1 tsp cumin seeds
5. 2 tsp thyme leaves
6. 1 tsp vegetable bouillon powder
7. 5 large eggs
8. 2 spring onions , the white part finely chopped, the green thinly sliced
9. 400g can barley , drained
10. 2-3 tsp rapeseed oil
11. 200g pack cherry tomatoes on the vine
12. 4 tbsp sunflower seeds

How to cook deliciously - Black bean & barley cakes with poached eggs

1 . Stage

Tip the beans, oats, ground coriander, cumin seeds, thyme and vegetable bouillon powder into a bowl and blitz together with a hand blender to make a rough paste. Stir in 1 egg with the whites of the spring onion and barley. If you're following our Healthy Diet Plan, separate half the mix for another morning and chill.

2 . Stage

Heat half the oil in your largest frying pan and fry the other half of the mixture in two big spoonfuls, gently pressed to make flat cakes. After 7 mins, carefully turn over to cook the other side for 4-5 mins.

3 . Stage

Meanwhile, poach two eggs in a pan of boiling water for 3-4 mins, and gently fry half of the tomatoes on the vine in a little oil for a few mins to brown slightly. Slide the cakes onto plates and top with the tomatoes, eggs, a scattering of the spring onion greens and half the sun ower seeds. On another morning, repeat steps 2 and 3 with the remaining ingredients.

4 . Stage

If you're not following the Healthy Diet Plan and you're serving four, follow steps 2 and 3 with all the ingredients instead of only half.