Jamie olivers fried eggs with roasted beans, tomatoes and ricotta on toast

Squeeze out the lemon. Cut the to in half and mix them together with the lemon juice, the oil and a pinch of sea salt.

Pick the basil leaves (keep the smallest leaves separately as a garnish) and scoop them through the to. Leave a few minutes.

Meanwhile, put a large frying pan with non-stick coating on high heat. Drain the beans.

Put the beans with the fennel seed and a pinch of black pepper in the pan and shake them regularly for 5 minutes, until the beans start to scald and burst open.

Add the created to with the water, season with salt and pepper and let it simmer for 1 min. On high heat.

Break an egg on both sides. Place a lid or piece of aluminum foil on the pan.

Turn the heat half-high and let the eggs bake gently: 3 to 4 min. For soft yolks, a little longer if you prefer to bake the eggs.

Meanwhile, roast the bread. Divide the ricotta over the slices of warm toast and serve them next to the fried eggs with beans.

Sprinkle the separately kept basil and go straight to the table.