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Bean and Walnut Salad with Fried Eggs
Ingredients (4 Servings)
- 1¼ cups dried flageolet beans, soaked overnight, drained
- 1 head of garlic, halved crosswise
- 1 tbsp fresh thyme leaves
- 1 small dried chile
- Salt and freshly ground pepper
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar
- 3 tbsp olive oil, divided, plus more for drizzling
- ½ cup chopped toasted walnuts
- ½ cup Big Batch of Caramelized Onions
- 1 cup fresh parsley leaves, chopped
- ¼ cup fresh tarragon, chopped
- 4 large eggs
Directions
- Combine beans, garlic, thyme, chile, and 4 cups water in a large saucepan over medium-high heat; season with salt. Bring to a boil, then reduce heat to a simmer and cook until beans are tender, 30–40 minutes. Let cool in liquid; remove garlic. Reserve ½ cup beans for tomorrow’s lunch.
- In a large bowl, whisk together mustard, vinegar, and 2 Tbsp. oil; season with salt and pepper. Add remaining beans, walnuts, Caramelized Onions, parsley, and tarragon and toss to combine.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Crack eggs into oil and reduce heat to medium. Cook, undisturbed, until whites are set but yolks are still runny, about 3 minutes; season with salt and pepper.
- Serve each portion of bean salad topped with a fried egg, more parsley leaves, a turn of ground pepper, and a drizzle of oil.
Nutrition
Per serves- Calories :- 350
- Saturated Fat :- 3.5g
- Fiber:-5g
- Sugars:=2g
- Protein :- 15g
- Sodium:-160mg
