Beans are a popular breakfast item in Europe, and for good reason: They’re loaded with protein, and studies show that a high-protein breakfast increases satiety and reduces hunger throughout the day. This super-healthy recipe calls for chard but you can use any leafy green you like.
Gluten Free, Veggie
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White Beans and Greens with Eggs
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Ingredients
- 2 cups plus 2 tablespoons water divided
- 1 teaspoon apple cider vinegar
- 2 teaspoons olive oil
- 3 cloves garlic minced
- 1 bunch (12 ounces) chard stemmed and chopped
- 1 tablespoon fresh lemon juice
- 1 cup cannellini beans cooked, rinsed and drained
- 2 eggs
Instructions
- Bring 2 cups water and vinegar to a simmer in a saucepan.
- Meanwhile, heat olive oil in a skillet. Add garlic and sauté for a minute. Add leafy greens, lemon juice, 2 tablespoons water, and beans. Cover and cook until greens are wilted, about 7–10 minutes.
- Carefully break eggs into boiling water and poach until set, about 5 minutes.
- Divide beans and greens mixture into two bowls. Remove eggs from water with a slotted spoon and place on top of greens. Season with salt and pepper and serve.
Recipe Notes
Nutrition Facts
White Beans and Greens with Eggs
Amount Per Serving
Calories 262
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 186mg
62%
Sodium 658mg
27%
Total Carbohydrates 27g
9%
Dietary Fiber 9g
36%
Protein 17g
34%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 262 cal, 10g fat (6g mono, 2g poly, 2g sat), 186mg chol, 17g protein, 27g carb, 9g fiber, 658mg sodium
