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White Beans with Bacon, Poached Eggs and Harissa Butter
White Beans with Bacon, Poached Eggs and Harissa Butter Lara Ferroni

When it comes to great sources of protein, few ingredients are as accessible, economical and downright delicious as an egg. So it’s no surprise that, like cookbook author Lara Ferroni, we often find ourselves reaching for eggs to complete our meals. In Ferroni’s new cookbook, Put an Egg on It, she celebrates the sunny ingredient in 70 egg-topped recipes for breakfast through dessert. We tried this rustic bean and poached egg dinner when we wanted a quick weeknight meal for two, and discovered a dish that was packed with protein and exotic flavors to boot.

2 servings

2 teaspoons distilled white vinegar

2 eggs

1 thick-cut bacon strip, cut into ¼-inch pieces

1 cup roughly chopped broccoli rabe

Kosher salt

One 14-ounce can cannellini beans or other white beans, rinsed and drained

8 cherry tomatoes

2 tablespoons unsalted butter

1 teaspoon harissa

Maldon or other flaked sea salt, for finishing

1. Line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate and set aside.

2. In a medium skillet set over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the bacon to the paper-towel-lined plate, leaving the drippings in the skillet. Add the broccoli rabe and a pinch of salt, and cook, stirring frequently, until the color brightens and the rabe softens a little, about 2 minutes. Transfer the rabe to a small bowl and set aside.

3. Add the reserved bacon, beans and tomatoes to the skillet, reduce the heat to medium, and cook, stirring occasionally, until hot, about 2 minutes. (Don’t over-stir the mixture or you’ll crush the beans.)

4. Meanwhile, in a separate skillet set over medium-high heat, melt the butter and cook, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Remove the skillet from the heat and stir in the harissa until combined.

5. Divide the bean mixture between two bowls and top with the rabe and the eggs. Drizzle the harissa butter over the eggs. Sprinkle each serving with a bit of flaked sea salt and serve immediately.

467 calories

22g fat

46g carbs

23g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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