Name: Jammy eggs with borlotti beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 255 g canned borlotti beans, drained and rinsed; 2/3 cup plain nonfat Greek yogurt; 1 clove garlic, minced; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 1/2 cup fresh dill, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Nutrition

Per serving

489 calories

Protein: 43g; 36% of calories
Carbs: 43g; 36% of calories
Fat: 15g; 28% of calories

Instructions

Prep 15 min · Cook 10 min

Bring the water to a boil in a small saucepan. Carefully lower the eggs into the water and simmer for 7 minutes. While the eggs cook, prepare a small bowl with ice and water. Done when whites set and yolks still soft.
Transfer the eggs to the ice bath and let sit for 3 minutes to stop the cooking. Carefully peel the eggs and set aside.
Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the borlotti beans, salt, and black pepper. Stir until the beans are warmed through, about 3 minutes. Remove from heat and stir in the lemon juice.
Place the warm beans in a bowl. Top with the Greek yogurt and fresh dill. Halve the eggs and place them on top of the yogurt and beans.

Nutrition

Ingredients

Instructions

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