Serve a pink egg salad with beets for a whimsical lunch. In particular, if you enjoy beets, young girls (or even adults) are guaranteed to enjoy it.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 toasts |
Ingredients
- 5 cloves garlic, divided
- 2 tablespoons unsalted butter, divided
- 2 medium shallots, diced
- ¼ teaspoon red pepper flakes
- sea salt and cracked black pepper to taste
- ¼ cup dry white wine, divided
- ¼ cup vegetable broth, divided
- 1 (19 ounce) can white beans, rinsed and drained
- 2 sprigs rosemary, leaves stripped and chopped
- 4 slices sourdough bread
- 1 tablespoon extra-virgin olive oil, divided, or as needed
- 1 bunch broccolini
- 4 large eggs
- ¼ cup finely grated Grada Padano cheese
- 2 tablespoons chopped fresh chives, or to taste
Instructions
- Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
- Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
- While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
- Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
- While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
- For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.
Nutrition Facts
| Calories | 483 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 206 mg |
| Dietary Fiber | 9 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 353 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |