Rustic beans and eggs

Rustic beans and eggs

  • Prep Time : 30min
  • 6


  • 1 lb. dry navy beans (or other white bean)
  • 8 cups water
  • 4 bouillon cubes (chicken or vegetable)
  • 1 tablespoon whole black peppercorns
  • 6 sprigs fresh thyme
  • 2 crushed cloves garlic
  • 2 Tbsp. olive oil, plus more to fry the eggs
  • 2 shallots, thinly sliced
  • 1 Tbsp. red wine vinegar
  • 6 whole large eggs


  • Soak the beans overnight according to package directions. When soaked, drain and rinse the beans.
  • Add beans to a large pot and cover with 8 cups of water.
  • Add the bouillon cubes, whole peppercorns, fresh thyme and crushed garlic to the pot.
  • Bring the beans to a rolling boil. Reduce heat and cover. Cook for 60-90 minutes until the beans are done.
  • Drain the beans and remove the now-empty thyme stems and peppercorns if desired.
  • Heat a large pan over medium heat and add the oil and shallots. Cook for about 5 minutes until shallots are tender.
  • Add the drained beans and toss to coat in the shallots and olive oil. Season with salt and pepper if desired.
  • Once the beans have cooked for about 5 minutes, add the red wine vinegar and remove from the heat. Cover to keep warm while the eggs are cooking.
  • Add olive oil to another pan and heat over medium-high heat until just hot enough to sizzle a drop of water.
  • Break two eggs into the skillet, reduce the heat to medium low. Cook until the egg whites are set and the yolks begin to thicken slightly. Repeat with the remaining four eggs.
  • Serve the eggs atop the cooked beans.
A classic breakfast ingredient packed with a healthy dose of lean proteins. Here’s the sunny side up truth about Superfood spotlight: Eggs.
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