White Bean Puree with Poached Eggs

Posted by in Recipes on Sep 26, 2012 . .


1/2 tablespoon Olive Cart Slow Roasted Garlic Olive Oil 
1/2 tablespoon Olive Cart Rosemary Olive Oil
2 cloves garlic, chopped
1 tablespoon Olive Cart Premium 25 Year Aged White Balsamic Vinegar
1 (15-ounce) can white (cannellini) beans, drained
½ cup water
3 tablespoons Olive Cart Black and Green Olive Tapenade
Salt and pepper, to taste
4 poached or over-easy eggs, for serving
Olive oil, for serving


Heat oil in a medium saucepan over medium. Add garlic and cook until light golden, stirring, about 1 minute. Add vinegar and boil until liquid is evaporated, stirring, about 1 minute.

Add beans, water, and tapenade; bring to a boil over high heat. Reduce to a gently simmer and cook 5 minutes.

Transfer bean mixture to a food processor; puree until smooth. Season to taste with salt and pepper.

To serve, spoon warm beans into a bowl; place one egg over mixture and finish with a drizzle of your favorite olive oil.

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