Herb-Infused Parsley Pesto Eggs with Beans Recipe
Introduction
Herb-Infused Parsley Pesto Eggs with Beans is a simple, flavorful breakfast or brunch option packed with protein and fresh herbs. The vibrant parsley pesto adds a bright, herbal note to creamy scrambled eggs and hearty beans, making this dish both satisfying and nutritious.
Ingredients
- 4 large eggs
- 1/2 cup parsley pesto
- 1 cup cooked beans (black or white)
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Step 1: Heat olive oil in a skillet over medium heat.
- Step 2: Whisk eggs in a bowl and season with salt and pepper.
- Step 3: Pour eggs into the skillet and scramble gently until they are just set.
- Step 4: Add the cooked beans and parsley pesto to the eggs.
- Step 5: Cook for an additional 2 minutes, stirring gently to combine the flavors.
- Step 6: Remove from heat and serve immediately.
Tips & Variations
- Use fresh parsley pesto for the best flavor, or substitute with basil pesto if preferred.
- For extra creaminess, add a splash of cream or milk when whisking the eggs.
- Try topping with some grated Parmesan or a squeeze of lemon juice to brighten the dish.
- Swap beans for cooked chickpeas or lentils for a different texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave to avoid overcooking the eggs and drying them out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of cooked beans?
Yes, canned beans work well—just rinse and drain them thoroughly before adding to the eggs.
Can I prepare the pesto eggs ahead of time?
While you can prepare the ingredients ahead, scrambled eggs are best served fresh. If needed, prepare the pesto and beans in advance and scramble the eggs just before serving.
PrintHerb-Infused Parsley Pesto Eggs with Beans Recipe
Herb-Infused Parsley Pesto Eggs with Beans is a flavorful and nourishing dish that combines the fresh, zesty taste of parsley pesto with protein-rich scrambled eggs and hearty beans. This quick and satisfying recipe uses simple ingredients to create a delicious breakfast or light meal, perfect for those seeking a nutrient-packed, savory start to the day.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Eggs and Beans
- 4 large eggs
- 1 cup cooked beans (black or white)
Herb Pesto and Seasonings
- 1/2 cup parsley pesto
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering but not smoking.
- Prepare the eggs: Crack 4 large eggs into a bowl, whisk them thoroughly, and season with salt and pepper to taste.
- Cook the eggs: Pour the whisked eggs into the heated skillet and scramble them gently, stirring occasionally until they are just set but still moist.
- Add beans and pesto: Stir in 1 cup of cooked beans and 1/2 cup parsley pesto into the scrambled eggs for extra flavor and texture.
- Finish cooking: Cook the mixture together for another 2 minutes over medium heat, stirring gently to combine and heat through.
- Serve: Remove from heat and serve immediately while warm for the best taste and texture.
Notes
- You can use either black beans or white beans depending on your preference or availability.
- Fresh parsley pesto enhances the dish’s brightness but store-bought pesto works fine as well.
- For a creamier texture, add a splash of milk or cream to the eggs when whisking.
- This recipe is great served with toasted bread or a side of fresh salad for a complete meal.
- Adjust salt and pepper according to your taste to balance the pesto’s herbaceous flavor.
Keywords: parsley pesto eggs, scrambled eggs with beans, herb pesto breakfast, protein-rich breakfast, Mediterranean eggs recipe
