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Crispy Fried Egg with Parsley Pesto and Beans

Crispy Fried Egg with Parsley Pesto and Creamy Beans Bliss

Enjoy a rewarding Crispy Fried Egg with Parsley Pesto and Beans that's nourishing and quick to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 1 bunch Fresh parsley
  • 2 cloves Garlic Use roasted for milder taste
  • 1/4 cup Pine nuts Can substitute with walnuts or sunflower seeds
  • 1 tablespoon Lemon juice Lime juice can be used as an alternative
  • 1/3 cup Extra virgin olive oil Avocado oil can be substituted
  • to taste Salt
  • to taste Pepper
For the Egg and Beans
  • 2 Eggs Free-range recommended
  • 1 can Canned white beans Chickpeas are a good alternative

Equipment

  • food processor
  • non-stick skillet
  • Medium Saucepan

Method
 

Preparation
  1. Place parsley, garlic, pine nuts, lemon juice, salt, and olive oil in a food processor. Blend until smooth and set aside.
  2. In a medium saucepan, heat white beans with salt and pepper over medium-low for 5-7 minutes.
  3. Heat olive oil in a non-stick skillet over medium-high heat. Crack eggs in and cook for 2-3 minutes until crispy.
  4. On a plate, spoon the beans and place the fried eggs on top. Drizzle with parsley pesto to serve.
  5. Serve immediately, optionally with whole-grain bread or avocado.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Avoid overcrowding in the skillet when frying the eggs.

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