White beans with Kombu seaweed, prawns and poached eggs

Ingredients: (for 2)

15 g dehydrated Kombu seaweed

70g white beans

2     king prawns

2 spoons of vegetable stock

Salt and pepper

2 eggs

Give the beans and the seaweed a soak over night.

Cook beans and seaweed 30 to 40 minutes on a low flame and let it drain.

Cut the prawns into small pieces and fry them together with the beans and the seaweed for a short time, add two spoons of vegetable stock and a dash of white wine. Let it simmer for some minutes. Season with salt and pepper.

Poach the eggs and arrange them on top of the plates. Finally sprinkle a pinch of pounded dry seaweed before serving.