Description
Master the technique of frying eggs to crispy perfection, complemented by vibrant parsley pesto and nutritious beans.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons extra virgin olive oil
- 2 cups fresh parsley
- ¼ cup pine nuts
- 2 cloves garlic
- Juice of ½ lemon
- 1 can white beans (drained and rinsed)
- Salt and pepper to taste
Instructions
- In a food processor, combine parsley, pine nuts, garlic, and lemon juice. Pulse until coarsely chopped, then drizzle in olive oil while processing until smooth. Season with salt and pepper; set aside.
- In a saucepan, heat white beans with salt, pepper, and a splash of water over medium-low heat, mashing slightly until warm; set aside.
- In a skillet, heat olive oil over medium-high heat. Crack in eggs and fry undisturbed for 2-3 minutes until crispy edges form. Flip and cook for an additional minute for over-easy eggs.
- Plate the warm beans and place the crispy eggs on top. Drizzle with parsley pesto and sprinkle with additional salt and pepper.
Notes
For a vegan option, substitute eggs with tofu scramble. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 370mg
Keywords: fried egg, parsley pesto, breakfast, beans, crispy egg