Brunch Beans (Edit recipe)

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I would like to start off by saying please ignore the very clearly, broken yolk. It popped as I transferred it and I couldn't have been less pleased lol Anyhow, this brunch bean skillet is nutritious, packed with protein, and loaded with flavour. Topped with fried eggs, herbs, and served up with crispy, grilled baguette. Get to dipping!

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Original recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

18

Serves: 2

Ingredients

2 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
.5 tsp Red Pepper Flakes
1 whole Yellow Onion, diced
2 whole Green Onion (Scallion), sliced & separated light & dark
540 ml Butter Beans, Canned, drained & lightly rinsed
0.666 cup White Wine, I used Pinot Grigio
.25 cup Vegetable Broth, I used Pres Choice Plant-Based Chik'n Broth
1.5 tsp Roasted Garlic and Red Pepper Seasoning - Club House
5 pieces Basil, Fresh, Small Handful, torn
2 Tbsp Parsley, chopped
.5 cup Grana Padano Cheese, finely shredded
.5 whole Lemon
1 whole Himalayan Pink Salt, To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste
2 whole Egg, Large, Free-Range & Organic. Local Is Best
1 whole Baguette, Sliced up and grilled for service

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating a 10" skillet on just about medium heat with the butter, EVOO, garlic, and pepper flakes in the skillet. Once heated, let everything sizzle together for about a minute before adding the onion and light portions of the green onions. Season with salt & pep, stir, and let those cook about 6 - 7 minutes without browning. Stir as needed.
Add the butter beans and let them come to the temperature of the skillet. Once the beans are warmed up, pour in the wine and let that start to reduce for a few minutes. Next, pour in the broth and season with salt. Once the skillet starts bubbling away, sprinkle in the fresh basil and clubhouse seasoning, stir, and reduce to a simmer. Let everything simmer together for 8 - 10 minutes until thick and rich. Fold in the grana padano & parsley, squeeze in the juice from the lemon, taste, and adjust salt if needed.
CROSTINI - Heat a grill pan and grill some baguette slices brushed with EVOO on both sides until crisp. I sprinkled them with grana padano prior to grilling for a little extra crisp action and flavour.
EGGS - Heat some EVOO in a small skillet on just about medium. Once heated, crack in the eggs and season with salt, pepper, and pepper flakes. Cook until whites are set and yolk is perfect. Make sure to baste your egg whites with the hot oil to get the whites cooking quickly so that yolk stays runny and perfect.
For service, place the fried eggs on top of the skillet of beans. Grate some grana padano over the dish and sprinkle with the reserved dark green onions, fresh parsley, and some basil if desired. Dunk your crostini right in to the eggs, scooping up some of the yummy beans along with each bite. ENJOY!

Notes

* There were enough beans in my opinion for a third egg / serving. However, I only needed 2 and reserved the leftover beans for a work snack. * If you don't have access to Clubhouse Red Pepper & Garlic, sub your favourite seasoning blend. This dish is fairly adaptable in terms of seasoning.

GARNISH - Reserved Green Onion, Fresh Parsley, Basil, Grana Padano

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	713
Fat:	41 g
Carbohydrates:	62 g
Protein:	36 g
Cholesterol:	88 g
Sodium:	1494 mg
Fiber:	9 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.