Parsley Pesto Green Beans and Egg
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 people
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Calories
325 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Parsley Pesto Green Beans and Egg
Description
This recipe starts with a parsley pesto sauce made from fresh parsley, garlic, almonds, Parmesan cheese, lemon juice, olive oil, salt, and a little water blended to a smooth consistency. Fresh green beans are trimmed and blanched briefly until bright green and tender-crisp. A splash of white vinegar is added to the blanching water before poaching eggs gently in the simmering water using the whirlpool method to keep the whites tight. The green beans are dressed in the parsley pesto to evenly coat them. The poached eggs are placed atop the pesto-coated beans just before serving.
The dish combines herbal, nutty, and cheesy flavors from the pesto with the crisp-crisp texture of green beans and the soft, rich texture of the poached egg. The lemon juice and vinegar add brightness, balancing the richness. This can serve as a light lunch or a side dish with a focus on fresh, simple ingredients and straightforward preparation.
Ingredients
- 1 lb Green bean fresh, a handful or 12-15 beans
- 2 egg
- Parmesan Cheese
- plash white vinegar
Parsley Pesto
- 1 cup parsley packed, fresh
- 2 garlic small cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Parmesan Cheese
- 1 tablespoon almonds or pine nuts, hazelnuts, walnuts, sliced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon water
Instructions
- Add parsley, garlic, almonds, parm, lemon juice, salt, water, and oil to a mini prep processor and blend (or double and make in normal food processor to store and use later). Add additional oil if looser consistency is desired.
- Clean and trim beans and blanch for 2-3 minutes. Remove from pot with tongs, shaking excess water off and put on a plate.
- Stir the same pot of hot water and add splash of white vinegar. When water has returned to a boil, stir water again and add egg in the middle of the spinning water (it will help prevent the white from 'feathering' out) and remove from heat. Cover and let sit for 4- 5 minutes.
- Add pesto to beans and mix so the beans are all coated. Add more shredded parm cheese if desired.
- When eggs are done, gently place on top of beans and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 425mg | 18% |
| Potassium | 775mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 4350IU | 87% |
| Vitamin C | 69mg | 77% |
| Calcium | 205mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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