Pesto Eggs and Butter Beans

To try

Butter beans simmered with pesto and topped with soft eggs.

Serves 1

Let’s make it

Step by step

Step 1

Heat a little olive oil in a small pan. Add the butter beans (half-drained) and bring to a boil; cook for a few minutes until heated through.

5 ml olive oil200 g butter beans, 400 g can, half drained

Step 2

Add a few generous dollops of pesto and bring back to the boil.

45 g pesto

Step 3

Crack in the eggs, cover and cook until set and opaque on top. Finish with Parmesan if desired.

3 unit eggsto taste Parmesan, optional

Per serving · approximate

Nutrition

46.6Fat8.04Iron47.5Carbs14.9Fiber7.5Sugar1091Sodium174Calcium36.3Protein742.722Calories0TransFat267VitaminA0.9VitaminC3VitaminD1280Potassium559.5Cholesterol9.778SaturatedFat