Sunny-Side Beans

Sunny-side Beans Recipe

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Krystal McDow

By
@kmcdow

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

Rating:

★★★★★ 1 vote

Serves:
4
Cook:
1 Hr
Method:
Convection Oven

Ingredients

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  • 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

How to Make Sunny-Side Beans

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

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About Sunny-Side Beans

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




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