BAKED EGGS WITH BEANS AND GREENS
Consider this a heartier version of the classic Italian dish "eggs in purgatory," which works well for breakfast, lunch or dinner. It's also very forgiving. If you'd rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.
Provided by Colu Henry
Categories brunch, dinner, weekday, weeknight, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
- Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
- Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams
PASTA WITH WILTED GREENS, BACON AND FRIED EGG
The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.
Provided by Alison Roman
Categories dinner, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
- Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
- Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
- Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
- Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
- Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
- Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
- Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams
REUBEN TOAST WITH POACHED EGGS
This is my ode to one of America's greatest sandwiches, the Reuben--corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye. I top my open-face version with a poached egg and a cheater's Thousand Island-style sauce that can be drizzled on as is, which is my preference, or heated gently in a small saucepan or the microwave. Even without the poached egg this is definitely a knife-and-fork toast.
Provided by Justin Chapple
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- On a large baking sheet, toast the bread for about 5 minutes, until lightly browned on the bottom.
- Fill a large deep skillet about halfway with water and heat over medium heat until tiny bubbles appear on the bottom.
- In a medium bowl, whisk together the mayonnaise, ketchup, relish, paprika, Worcestershire sauce and lemon juice. Season the sauce generously with salt and pepper.
- Stir the vinegar and a generous pinch of salt into the hot water in the skillet. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
- Meanwhile, top each toast with a slice and a half of cheese, one-quarter of the corned beef and 1/4 cup of the sauerkraut. Bake for about 5 minutes more, until the cheese is just melted. Top each toast with a poached egg and drizzle with the Reuben sauce. Sprinkle with snipped chives and serve immediately.
MEXICAN-STYLE BEANS AND EGGS
Steps:
- In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
- Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
- Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.
Nutrition Facts : Calories 332 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 186 milligrams, Sodium 687 milligrams, Carbohydrate 35 grams, Fiber 11 grams, Protein 17 grams, Sugar 2 grams
GREEN BEAN FRIES WITH SPICY MAYO
Satisfy your craving for crunchy French fries but skip the guilt with these addictive air-fried green beans. Coated with a tasty panko-Parmesan crust, these crisp-tender "fries" are served with a spicy Sriracha mayo for dipping. Serve in place of French fries with a burger, or as an appetizer at your next party.
Provided by NicoleMcmom
Categories Side Dish Vegetables Green Beans
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Wash green beans and dry thoroughly.
- Whisk together eggs and egg white in a shallow bowl until just frothy. Whisk in 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Combine seasoned and regular panko, Parmesan cheese, garlic powder, and remaining salt and pepper in another shallow bowl; mix well.
- Coat 1/3 of the beans lightly with the egg mixture, then toss in the bread crumb mixture until well coated. Place in a single layer in an air fryer basket and spray lightly with olive oil spray.
- Air-fry at 400 degrees F (200 degrees C) until beans are golden and crunchy, about 6 minutes.
- Repeat Steps 4 and 5 to coat and air-fry the remaining beans.
- Stir together mayonnaise, Sriracha, and lemon juice in a small bowl until well combined. Serve with the air-fried green beans.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.8 g, Cholesterol 101.5 mg, Fat 15.2 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 3.3 g, Sodium 640.2 mg
CREAMY GREEN BEANS AND PASTA
Make and share this Creamy Green Beans and Pasta recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
- Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
- For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 260.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.9, Sodium 171.4, Carbohydrate 44.2, Fiber 3.5, Sugar 7.6, Protein 13.2
PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA
Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course, side dish
Time 50m
Yield Serves four
Number Of Ingredients 10
Steps:
- Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
- Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 7 grams
SAUCY BEAN BAKED EGGS
Make these five-ingredient baked eggs with tomatoes and beans using storecupboard staples. It's a quick, easy, tasty and healthy dish
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 25m
Number Of Ingredients 6
Steps:
- Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
- Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.
Nutrition Facts : Calories 366 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
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