#TROYTribe - Breakfast entertaining with Alexandra Dudley

Alexandra Dudley shares her favourite recipe for a successful Brilliant Breakfast.
By holding a Brilliant Breakfast and raising funds for The Prince’s Trust, you’ll be helping young women get jobs, earn qualifications and find the all important self confidence that will give them a brighter future.

A ‘serial dinner party host’ Alexandra Dudley is a true entertainer. Her podcast ‘Come for supper’ delves into the lives of chefs, restauranteurs, authors, actors and artists revealing their most memorable dinner parties, kitchen catastrophes and ultimate dinner party invitees, while allowing the audience to learn more about the backgrounds of some of the most celebrated figures in food and entertainment. Alexandra also covers food, travel and wedding trends contributing to Citizen Femme, Condé Nast Traveller, and The Wedding Edition where she is also Lifestyle Editor & has a monthly column at SHEERLUXE.

Serves 2-4

Creamy Green Butterbean Shakshuka

A green twist on shakshuka, this is super creamy and flavourful, and it literally takes ten minutes to make. A beany twist on a recipe I wrote for my column a while back, the butterbeans really add to this. Go for nice big fat ones if you can because it makes all the difference. I love @boldbeanco. Add as many eggs as you fancy and if you want to make it vegan, go for a vegan yog and omit the eggs. It is still DELICIOUS. 

Ingredients

Olive oil 
1 bunch spring onions, finely chopped
2 garlic cloves, finely grated
Thumb sized piece of ginger, finely grated 
1/2-1 large green chilli, finely chopped (depending on how much you like heat)
150g spinach 450g large butter beans (drained weight), I use
@boldbeanco
For the green yogurt 
1 large bunch coriander 
Handful Thai basil (optional)
2 tbsp tahini 
150g Greek yogurt 
1 whole garlic clove 
1 tsp ground coriander seed
Good pinch of salt 
2 tbsp toasted sesame oil
2 tbsp water 
3-4 eggs 

Method

In a large deep frying pan or casserole pan with a lid, add a glug of olive oil and cook the spring onion, garlic, ginger and chilli until softened. 
Add the spinach and cook until wilted down. 
Rinse and drain the butterbeans. 
In a high speed blender (I use a nutribullet) blend the green yogurt mix until smooth (add more water if needed). Add the beans and the green yogurt to the pan, cooking over a gentle to medium heat and stirring to combine. 
Create 3-4 wells in the beans depending on how many eggs you are cooking. Crack in the eggs. Cover with a lid and cook for 4 minutes or until the whites have set. 
Serve with more finely chopped chilli, fresh coriander and cracked black pepper.

Alexandra's Pick

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

  • A Coat for a Coat this February

    A Coat for a Coat this February

    With the UK entering into another cold spell, our thoughts turn to those experiencing hardship and in particular the challenges of fleeing home due to domestic abuse. The Pandora Project...

    A Coat for a Coat this February

    With the UK entering into another cold spell, our thoughts turn to those experiencing hardship and in particular the challenges of fleeing home due to domestic abuse. The Pandora Project...

  • #TROYTribe - The Star with Alex Polizzi

    #TROYTribe - The Star with Alex Polizzi

    Rosie, our co-founder, recently visited fabulous hotelier and television personality Alex Polizzi at The Star in Alfriston in East Sussex for a weekend of breath-taking walks, delicious food and great...

    #TROYTribe - The Star with Alex Polizzi

    Rosie, our co-founder, recently visited fabulous hotelier and television personality Alex Polizzi at The Star in Alfriston in East Sussex for a weekend of breath-taking walks, delicious food and great...

  • A letter from our co-founder Rosie

    A letter from our co-founder Rosie

      With 2023 in the rear view mirror, we want to pause and thank you all for your wonderful support and enthusiasm for TROY and our best of British collections....

    A letter from our co-founder Rosie

      With 2023 in the rear view mirror, we want to pause and thank you all for your wonderful support and enthusiasm for TROY and our best of British collections....

1 of 3