Bean and walnut salad with fried eggs
Indulge in the rich flavors of this nutritious bean and walnut salad topped with perfectly fried eggs. A delightful blend of textures and tastes.
Ingredients:
- cups dried flageolet beans, soaked overnight, drained
- head of garlic, halved crosswise
- tablespoon fresh thyme leaves
- small dried chile de árbol
- Kosher salt and freshly ground pepper
- teaspoons Dijon mustard
- teaspoons white wine vinegar
- tablespoons olive oil, divided, plus more for drizzling
- cup chopped toasted walnuts
- cup Big Batch of Caramelized Onions (click here for recipe)
- cup fresh parsley leaves, chopped, plus more leaves for serving
- cup fresh tarragon, chopped
- large eggs
Instructions:
- Mix together beans, minced garlic, thyme, chili, and 4 cups of water in a big pot on medium-high heat; add salt to taste. Bring it to a boil, then lower the heat to simmer and cook until the beans are soft, for about 30-40 minutes. Let it cool in the liquid; discard the garlic. Set aside 1/2 cup of beans for tomorrow's lunch.
- In a large dish, blend mustard, vinegar, and 2 tablespoons of oil; season with salt and pepper. Combine the rest of the beans, walnuts, Caramelized Onions, parsley, and tarragon and mix well.
- Warm the remaining 1 tablespoon of oil in a big nonstick pan over medium-high heat. Gently crack eggs into the oil and reduce the heat to medium. Cook without moving until the egg whites are cooked but the yolks are still soft, around 3 minutes; season with salt and pepper.
- Present each serving of bean salad with a fried egg on top, more parsley leaves, a twist of ground pepper, and a drizzle of oil.
Summary:
- Calories: 2042 kcal
- Fat: 102 g
- Protein: 102 g
- Carbs: 198 g
- Potassium: 6102 mg
- Magnesium: 695 mg