Cannellini beans, sautéed greens + eggs
Updated: May 28, 2020
If you’re looking for a hearty, filling breakfast (or any meal!) with unique flavors, this is it! Last week I watched Food52’s co-founder make a beautiful breakfast of buttermilk beans with eggs and greens, and knew I wanted to create my own! This is an adaptation of their recipe and does not use buttermilk or white wine, but shares the same delicious, savory flavors of the original.
I recommend sprouting (soaking) beans before eating to make them easier to digest. Or, you can purchase Jovial beans which are already soaked! :) I decided to serve this alongside roasted carrots, which are so simple. All you have to do is drizzle a tiny bit of avocado oil or EVOO on the carrots, season with himalayan salt, and roast them in the oven at 415. Bake them for ~15-20 minutes until the carrots are nicely browned and then remove from the oven. If you don’t eat eggs, you could easily just make these beans, sauteed greens, and add roasted carrots on top.
The next time I make this for breakfast, I will probably add a splash of balsamic vinegar before serving, but that’s up to you! Happy eating!
For recipes, tips, and holistic nutrition information, follow along on Instagram @Mirabella Holistic Health!
~1/4 cup white onion, diced
4-6 garlic cloves, crushed
~2 Tbsp Extra Virgin Olive Oil, divided
1 jar of cannellini beans (~13 oz), drained
~1/4 tsp himalayan salt
~1/8 tsp black pepper
dash of red pepper flakes
~1 bunch of organic kale, chopped*
4 pastured eggs
*You can use another hearty green like chard. I added a little bit of spinach and arugula, but you have to do so at the end of cooking or they'll cook too quickly and become soggy!
-Heat a small saucepan to medium low and add about ~1/2 Tbsp of EVOO
-Add onions and sauté until fragrant, about 2 mins
-Add cannellini beans, garlic, and season with salt, pepper, and red pepper. Stir gently, and cover. Let the beans heat through for ~4 mins
-Remove lid and juice half of the lemon into the beans. Stir gently cook uncovered for ~4-5 mins. Let the lemon juice cook down a little bit, then remove the beans from the heat and set aside
-Heat a cast iron pan to medium high. Add ~1 Tbsp of EVOO
-Add kale and season with a generous amount of salt (I used flake salt for this). Stir up, and let the kale sizzle for ~3 minutes (the kale will be a brighter shade of green)
-Squeeze the other half of lemon, and stir gently
-Make 4 divots into the greens, add in a little bit of EVOO, then crack eggs. Season with salt and pepper
-Turn off heat, cover eggs, and cook for ~5-6 mins to desired doneness
-If the beans have dried a little bit, add about ~1/2 Tbsp of EVOO and stir
-When eggs are cooked through, plate the beans then scoop greens and an egg onto the plate. Enjoy with roasted carrots, sourdough, or whatever you desire!