Description
A delightful dish featuring perfectly fried eggs served over creamy beans and topped with vibrant parsley pesto.
Ingredients
Scale
- Fresh eggs
- 2 tablespoons extra virgin olive oil (for frying)
- 1 cup fresh parsley
- 1–2 cloves garlic
- 1/4 cup pine nuts
- Juice of half a lemon
- 1 can white beans (like cannellini)
- Salt and pepper to taste
- Additional olive oil for beans (optional)
Instructions
- In a food processor, combine parsley, garlic, pine nuts, and lemon juice. Pulse while drizzling in olive oil until blended but slightly chunky. Season with salt and pepper; set aside.
- Drain and rinse the white beans. In a saucepan over medium heat, heat the beans until warm, about 6-8 minutes, seasoning with salt and a drizzle of olive oil.
- Heat olive oil in a non-stick skillet over medium-high heat. Crack eggs into a bowl, then slide into the skillet. Cook for 2-3 minutes for crispy edges; longer for fully cooked yolks.
- On a plate, layer heated beans, top with fried eggs, and drizzle with parsley pesto. Garnish as desired.
Notes
Serve with crusty whole-grain bread or avocado slices for a filling meal. Store leftovers properly to maintain flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg
Keywords: fried egg, parsley pesto, breakfast, quick meal, vegetarian, protein, simple recipe
