Sunny-side Beans Recipe

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Sunny-Side Beans

Krystal McDow

By
@kmcdow

Eating Well Magazine. Haven't tried this recipe yet.


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Rating:

Serves:

4

Cook:

1 Hr

Method:

Convection Oven

Ingredients

1 1/2 c
water
12 oz
green beans, trimmed, cut in 1-inch pieces
1 c
fresh shelled beans
1/4 c
minced onion
2 Tbsp
butter
1/2 tsp
salt
4 large
eggs, at room temperature
freshly ground pepper to taste

Directions Step-By-Step

1
Bring water to a boil in a large saucepan. Add green beans and shelled beans. Reduce the heat to maintain a lively simmer and cook, uncovered, stirring occasionally, until tender, 15-20 minutes. (The beans will not be completely submerged in the liquid.) Stir in onion, butter and salt. Remove from heat, cover and let stand until the butter is melted.
2
Meanwhile, preheat oven to 350 degrees F. Fill four 10-ounce ovenproof bowls with hot water to warm them while the oven preheats.
3
Empty the bowls and dry. Place them on a baking sheet. Evenly divide the bean mixture and butter sauce among the bowls. Using a large spoon make a 1/2-inch-deep well in the beans for each egg. Break an egg into each well.
4
Bake until the egg whites are just set, 15-20 minutes. Check after 15 minutes; if necessary, continue to bake, checking every minute or two, until the whites are set but the yolks are still liquid. Remove from the oven and let stand 5 minutes; the eggs will continue to cook a little bit. Serve with a generous grinding of pepper on top.
5
Serving size: 1 egg, 1 Cup beans each
Calories:204, Fat:11g, Sat Fat:5g, Mono Fat:3g, Cholesterol:201mg, Carbs:17g, Protein:11g, Fiber:6g, Sodium:379mg, Potassium:396mg

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Eggs
Regional Style: American