For 4 servings.
1.5 box Little Willies
4 free-range eggs
a box of cherry tomatoes
1 can (300 g) cannellini beans
2 sprigs rosemary
2 cloves garlic, finely chopped
6 tablespoons extra virgin olive oil
50 grams vegetarian Parmesan cheese (optional)
salt and pepper
oil for frying
Drain the cannellini beans. Fry the beans with the garlic in a little olive oil on high heat. Add the rosemary needles after 4 minutes and fry a bit longer. Add the beans in a bowl and mash with a fork. Add 6 tablespoons extra virgin olive oil and stir until smooth. Add salt and pepper to taste. Slice the avocado into strips. Cut the cherry tomatoes into slices.
Fry the pappadums in oil until crisp. Drain on paper towels. Fry the Little Willies in 2 tablespoons oil until brown. Fry the eggs, let the yolk intact. Spread the pappadums with cannellini puree (carefully). Add the fried egg, avocado slices, the tomatoes and the Little Willies. Sprinkle with salt and pepper. Optionally, add some grated parmesan cheese on top.