#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.
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.
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
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
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.