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Fresh Greens, Spicy Beans & Poached Eggs

A nourishing fifteen minute brunch bowl

DINE
Sam Livingston
Jan 03 2023 | min read
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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


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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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