Fresh Greens, Spicy Beans & Poached Eggs
A nourishing fifteen minute brunch bowl
A nourishing fifteen minute brunch bowl
Whenever I want something a bit more involved than just a couple of eggs for breakfast or brunch, I’ll throw this dish together: it’s perfect as the first meal of the day and equally great as a somewhat quick fifteen minute-ish lunch between phone calls or running errands. (Serves two.)
Ingredients:
For the salad:
Roughly 3 cups spicy greens like mustard greens, horseradish greens or the spicy mix from the store
3 Tbsp fresh dill, scallions or chives, finely chopped, plus more for serving
2 eggs, poached or soft-boiled and jammy
Grated parmesan or pecorino
Zest of half a lemon
Dukkah or lightly salted pistachios for serving
For the dressing:
4 Tbsp extra virgin olive oil
1 Tbsp citrus juice (I used a lime)
2 tsp white wine or champagne vinegar
1 tsp dijon mustard
1/2 tsp hot or regular honey
Freshly ground black pepper to taste
Flaky sea salt to taste
For the beans:
One 15oz. can of cannellini beans (drained, rinsed and dried on a towel)
2 Tbsp. olive oil
3 garlic cloves, crushed and thinly sliced
1/2 tsp cumin seeds, fennel seeds or dill seeds, roughly chopped (go with whichever you’ve got on hand)
1 tsp Aleppo pepper flakes or red pepper flakes
1/2 tsp sweet paprika
Directions:
Heat your olive oil over medium-high heat in a pan or dutch oven with the beans, garlic, aleppo pepper and whichever seeds (cumin, dill, etc.) you choose. Stir every so often, until all ingredients are sizzling, around 5 minutes.
Turn the heat down to medium-low, allowing everything to continue cooking until the beans are slightly fried and garlic is getting crisp: 10-15 minutes. Remove from heat and leave warm in the pan until you’re ready to serve.
Poach your eggs. Alternatively, you could make some soft boiled eggs with jammy yolks.
For your salad: add all dressing components to a large bowl, mixing well, then add your greens and herbs and toss until well coated. You can adjust with more citrus and salt as needed. Transfer to two serving bowls.
Assemble your dish: add your beans to the bowls of greens, add your eggs and top with extra herbs and some grated parmesan and lemon zest. Add a few twists of ground pepper and flaky salt, plus a drizzle of olive oil, some Dukkah and a squeeze of lemon. Enjoy :-)
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