Try something different for breakfast! It may look like a little work but this delicious recipe comes together rather quickly. Eggs, beans and greens – doesn’t get any better!
Egg Topped Beans and Greens
2016-02-06 13:26:36
- 1 1/2 tablespoon olive oil
- 2 slices prosciutto, sliced thin
- 1 small onion, diced
- 3 garlic cloves, sliced thin
- 1 teaspoon basil
- 1 teaspoon marjoram
- 1 tablespoon sun-dried tomatoes, chopped
- 1 can cannellini beans, drained
- 2 cups arugula
- juice of half a lemon
- salt and pepper to taste
- 2 eggs
- Heat 1/2 tablespoon olive oil in frying pan. Add prosciutto and cook until crisp. Remove from pan and set aside.
- Add remaining 1/2 tablespoon olive oil to pan, add onion. Cook until they begin to soften.
- Add garlic, basil, marjoram. Stir together and add sun-dried tomatoes.
- Add beans and season with salt and pepper. Cook 1-2 minutes until beans are just heated through.
- Meanwhile in another pan add 1/2 tablespoon olive and the eggs. Turn heat on low and cook eggs until desired doneness.
- Divide the arugula to place 1 cup on each plate. Divide bean mixture between the 2 plates and top arugula.
- Sprinkle both plates with lemon. Then top beans and greens with the cooked egg.
- Sprinkle prosciutto on top of each plate.
- Season with salt and pepper.
By Erin Dishes
Erin Dishes Nutrition: Personalized Nutrition & Meal Plans https://erindishes.com/
