Egg Topped Beans and Greens
Author: 
Serves: 2
 
Ingredients
  • 1½ 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
Instructions
  1. Heat ½ tablespoon olive oil in frying pan. Add prosciutto and cook until crisp. Remove from pan and set aside.
  2. Add remaining ½ tablespoon olive oil to pan, add onion. Cook until they begin to soften.
  3. Add garlic, basil, marjoram. Stir together and add sun-dried tomatoes.
  4. Add beans and season with salt and pepper. Cook 1-2 minutes until beans are just heated through.
  5. Meanwhile in another pan add ½ tablespoon olive and the eggs. Turn heat on low and cook eggs until desired doneness.
  6. Divide the arugula to place 1 cup on each plate. Divide bean mixture between the 2 plates and top arugula.
  7. Sprinkle both plates with lemon. Then top beans and greens with the cooked egg.
  8. Sprinkle prosciutto on top of each plate.
  9. Season with salt and pepper.
Recipe by Erin Dishes Nutrition: Personalized Nutrition & Meal Plans at https://erindishes.com/egg-beans-greens/