Name: Eggs and Giant Beans
Prep time: 5 min
Total time: 5 min
Yield: 2 Servings

Here is a great alternative to the hash browns, bacon and doughy toast that you might be getting in your local diner. Now in Spain this is a great breakfast and one that I make for myself usually with leftovers from the night before. I had some marinated giant beans that were in olive oil, chopped chilies and a few shallots with finely chopped garlic and kosher salt. I also had some tomato focaccia which I used for my bread which worked perfect. Simple mostly assembly but really delicious and much more healthy as there are no bad fats and no meat.

Directions

Eggs and Giant Beans

On 23/03/2011 (Wednesday) at 3:52 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/63zqnmq

Save to RecipeBox

Details

Prep Time:
5 min
Cook Time:
5 min
Ready Time:
10 min

Servings

2 none

Ingredients

2 eggs
2 cups Giant White Beans I had leftover from night before that i used that were in olive oil with garlic, shallots and chilie
olive oil
crusty toasted bread with tomatos or focaccio with tomato
kosher salt
crushed chilies
1 teaspoon chopped fresh chilies

Directions

Start with a hot pan add a little olive oil and put in your beans and whatever herbs or spices you like toss around until heated through. Now move them to the side and crack in 2 eggs and fry them sunny side up, we are looking for a nice runny yolk here. add a few crushed chilies and some kosher salt on top. To plate put your toast with tomatoes on the bottom of the plate slide the eggs on top and spoon the giant beans around finish with a drizzle of olive oil ( I used spicy olive oil) and enjoy.

Enjoy!

Benny

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

(Visited 218 times, 1 visits today)