Poached Eggs with Herbed Bean-Yogurt and Wilted Greens
A stunning reinvention of a classic, this dish features perfectly silken poached eggs nestled on a creamy, herb-infused yogurt and white bean base. Served over a bed of tender greens and finished with a vibrant Aleppo pepper-infused olive oil, it's a visually striking, deeply satisfying, and nutritionally balanced meal perfect for any brunch.
Servings 4
Calories 368kcal
Equipment
- Small food processor or immersion blender
- Medium saucepan
- Large Non-stick Skillet
- Fine-mesh sieve
- Slotted spoon
- Four shallow serving bowls
Ingredients
- 4 large pasture-raised eggs
- 1 15-ounce can no-salt-added cannellini beans, rinsed and drained
- 2 cups plain non-fat Greek yogurt
- 5 ounces fresh baby spinach
- 4 cloves garlic divided (2 minced, 2 thinly sliced)
- ½ cup fresh dill finely chopped
- ¼ cup fresh mint finely chopped
- 1 lemon zested and juiced
- 4 tablespoons extra virgin olive oil
- 2-3 teaspoons Aleppo pepper
- Freshly ground black pepper
Instructions
- Forge the Creamy Bean-Yogurt Foundation : In a food processor, combine the rinsed cannellini beans, Greek yogurt, minced garlic, chopped dill, mint, and lemon zest. Blend until perfectly smooth and creamy. Transfer the mixture to a bowl, season generously with black pepper, and stir to combine. Set aside to allow the flavors to meld.
- Construct the Verdant Base : Place a large skillet over medium heat. Add one tablespoon of the extra virgin olive oil and the sliced garlic, sautéing for 30 seconds until fragrant. Add the spinach and a tablespoon of water. Cover and cook for 1-2 minutes, just until the spinach has fully wilted. Squeeze the juice of half a lemon over the spinach, season with black pepper, and toss. Remove from heat.
- Master the Silken Poach : Fill a medium saucepan with at least 4 inches of water and bring to a gentle, steady simmer over medium heat. Crack one egg into a fine-mesh sieve set over a small bowl to drain away the thin whites, then transfer the egg to a small ramekin. Create a gentle vortex in the simmering water with a spoon and carefully slide the egg into the center. Cook for 3 minutes for a runny yolk.
- Retrieve and Repeat : Using a slotted spoon, carefully lift the poached egg from the water and place it on a clean towel to drain. Repeat the poaching process for the remaining three eggs.
- Infuse the Crimson Finishing Oil : While the final egg is poaching, combine the remaining 3 tablespoons of extra virgin olive oil and the Aleppo pepper in a small skillet over low heat. Warm the oil gently for 60-90 seconds, swirling the pan, until it becomes fragrant and takes on a deep red hue. Do not let it smoke. Remove from heat.
- Assemble and Serve : Divide the wilted spinach evenly among four serving bowls. Spoon a generous amount of the herbed bean-yogurt mixture over the spinach. Top each bowl with a perfectly poached egg. Drizzle the warm, crimson-infused oil over the egg and yogurt. Garnish with a sprinkle of extra dill or mint and serve immediately.
Notes
- Serving Suggestion: For a complete meal, serve alongside a slice of toasted whole-grain or sourdough bread for dipping.
- Make-Ahead: The herbed bean-yogurt base can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature for 30 minutes before serving for the best flavor.
- Spice Level: Aleppo pepper provides a mild, fruity heat. If you prefer more spice, add a pinch of cayenne pepper to the infused oil.
Nutrition Information
Per serving- Calories: 368 kcal
- Protein: 25.5 g
- Total Carbohydrates: 27 g
- Dietary Fiber: 6.7 g
- Total Fat: 18.8 g
- Saturated Fat: 3.6 g
- Cholesterol: 186 mg
- Sodium: 125 mg
- Added Sugars: 0 g