Description
This dish features a perfectly fried egg with a bright, runny yolk, nestled within a savory, crispy Parmesan cheese crust. It is served atop a bed of tender white beans and generously drizzled with aromatic basil pesto, offering a harmonious blend of textures and fresh, herbaceous flavors.
Ingredients
Scale
- 1 large egg
- 1/2 cup canned cannellini beans, rinsed and drained
- 2 tablespoons prepared basil pesto (ensure no pork or alcohol)
- 1 tablespoon grated Parmesan cheese, plus extra for garnish (optional)
- 1 teaspoon olive oil
- Pinch of salt
- Pinch of freshly ground black pepper
Instructions
- Gently warm the rinsed and drained cannellini beans in a small saucepan over low heat or in the microwave until just heated through. Set aside in a serving bowl.
- Heat olive oil in a small non-stick skillet over medium heat.
- Once the oil is shimmering, sprinkle 1 tablespoon of grated Parmesan cheese in a circular shape in the center of the pan, forming a ring.
- Carefully crack the egg into the center of the cheese ring.
- Cook for 3-5 minutes, or until the egg white is fully set, the yolk is cooked to your preference, and the cheese has formed a golden, crispy lace around the egg.
- Carefully transfer the fried egg with its crispy cheese crust onto the bed of warmed white beans in the serving bowl.
- Drizzle generously with basil pesto. Season with a pinch of salt and freshly ground black pepper.
- Optionally, garnish with an additional sprinkle of grated Parmesan cheese before serving.
Notes
For a runny yolk, cook for less time. For a firmer yolk, cover the pan for the last minute of cooking.
Ensure your prepared pesto does not contain pork products or alcohol; check ingredient labels carefully.
Any firm, shreddable cheese like Pecorino Romano or Asiago can be used for the crispy crust.
Serve this dish with a slice of crusty bread or a side of fresh greens for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
Nutrition
- Calories: 410
- Fat: 24g
- Carbohydrates: 28g
- Protein: 23g