Herbed White Bean Breakfast Skillet with Crispy Breadcrumb Edges

Ingredients

• olive oil2 tbsp
• breadcrumbs1/2 cup
• garlic2 cloves
• white beans2 cans
• baby spinach3 cups
• eggs4
• parsley1/4 cup
• lemon1
• red pepper flakes1/4 tsp
• salt1 tsp
• black pepper1/2 tsp

Method

1. 1Heat 1 tablespoon of olive oil in a skillet and toast the breadcrumbs with a pinch of salt until crisp; transfer to a bowl.
2. 2Add the remaining olive oil and cook the garlic for 30 seconds.
3. 3Stir in the drained beans, spinach, salt, pepper, and red pepper flakes until the spinach just wilts.
4. 4Make four small wells in the mixture and crack an egg into each one.
5. 5Cover the skillet and cook until the whites are set and the yolks are still soft.
6. 6Remove from heat, grate in lemon zest, and scatter chopped parsley and the crispy breadcrumbs on top.
7. 7Serve straight from the skillet with toast or flatbread.

Tips

• Keep the heat low once the eggs go in so the bottoms stay tender.
• The breadcrumb topping adds crunch, so don't skip toasting it first.
• A squeeze of lemon right before serving brightens the whole dish.

Nutrition