Description
Enjoy this Fennel & Butter Beans with Smoky Paprika Butter-Fried Eggs dish, a comforting meal combining crispy fennel and creamy butter beans topped with rich smoky eggs.
Ingredients
Scale
- 15 g Salted butter (for sautéing)
- 2 sprigs Fresh rosemary leaves (for flavor)
- 1 bulb Fennel (sliced)
- 2 cloves Garlic (finely grated)
- 1 can Butter beans (drained and rinsed)
- 250 ml Chicken or vegetable stock/broth (for richness)
- 1 tsp Lemon zest (for brightness)
- 1 tbsp Lemon juice (for acidity)
- 50 g Freshly grated Parmesan cheese (for creaminess)
- to taste Salt (to enhance flavor)
- to taste Freshly ground black pepper (for spice)
- 20 g Salted butter (for frying)
- 1 tsp Smoky paprika (for flavor)
- to taste Chili flakes (optional)
- 4 large Eggs (for protein)
- to taste Flaky sea salt (for finishing)
Instructions
- Place a large saucepan over medium-high heat. Add 15 g of salted butter, allowing it to melt and bubble gently.
- Add the sliced fennel and fresh rosemary leaves to the pan. Sauté for about 1-2 minutes until the fennel starts to soften and becomes slightly fragrant.
- Incorporate the finely grated garlic, along with the drained and rinsed butter beans, into the pan. Sauté them for another minute until the garlic is softened and fragrant.
- Carefully pour the chicken or vegetable stock into the mixture. Stir well to combine everything, bringing it to a simmer.
- Sprinkle in the lemon zest and squeeze the juice from half a small lemon.
- Roughly mash about a quarter of the butter beans against the side of the pan with a fork.
- Allow the mixture to simmer for about 5 minutes until the fennel is just tender.
- Stir in a little freshly grated Parmesan cheese, allowing it to melt into the warm mixture. Adjust seasoning with salt and black pepper.
- Divide the fennel and butter bean mixture into two serving bowls.
- In the same pan, melt 20 g of salted butter over medium heat for the eggs.
- Sprinkle in a teaspoon of smoky paprika, optionally some chili flakes, and a pinch of salt, mixing it into the melted butter.
- Crack the eggs gently into the pan and cover with a lid. Cook until they reach your desired doneness, typically around 5 minutes.
- Once done, carefully transfer the fried eggs onto the warm fennel and bean mixture in the bowls.
- Drizzle any remaining smoky chili butter over the eggs.
- Top off your dish with reserved fennel fronds and a sprinkle of freshly cracked black pepper.
- Present the dish warm and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 370 mg
Keywords: Fennel Butter Beans, Smoky Paprika Eggs, Vegetarian Dish