Cathy Erway ate every meal at home for two years and kept a blog about it called Not Eating Out in New York,. Recently, she's been all over the news. She released a book, called The Art of Eating In based on her blog. She was profiled in the New York Post. She inspired a challenge made to Huffington Post readers, asking them to dine at home for a full week. Despite the hubbub, I'd never tried one of her recipes before this past Saturday.
Man alive, do I ever regret waiting so long. White Bean Puree with Poached Eggs is easy, creamy, and one of the tastiest dishes I've made in forever. (Banana Ice Cream aside.) A perfect midweek meal, it's a decent source of protein, and a nifty comfort food for fiber lovers. This is to say nothing of the price, which rings up around $0.75 per serving.
I did change a few ratios and made two small ingredient substitutes for expediency. Canned cannellini beans went in for dried, and I added a little chicken broth for consistency and depth. (Flavor, not emotional.) The puree should be looser than hummus but more solid than soup, and six tablespoons of broth seemed to achieve that texture. If you're worried, add the final two tablespoons gradually, until the puree is to your liking.
Ultimately, White Bean Puree with Poached Eggs is a simple beans and eggs dish prepared very well, which seems to be central to Cathy's message. It's one worth exploring.
Healthy & Delicious: White Bean Puree with Poached Eggs
About This Recipe
|Yield:||1 or 2|
- 1/2 tablespoon vinegar
- 1/2 tablespoon salt
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 19-ounce can cannellini beans, drained and rinsed
- 6 tablespoons chicken broth, divided
- Kosher salt
- Freshly ground black pepper
- 3 large eggs
Fill a medium saucepan with about 1 quart of water. Add the vinegar and 1/2 tablespoon salt. Bring to a boil.
While water is warming, heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, 30 to 60 seconds, stirring constantly. Pour in beans and 4 tablespoons (1/4 cup) chicken broth. Cook 3 or 4 minutes, until beans are heated through, stirring occasionally. Kill heat. With a food processor or immersion blender, puree bean mixture, adding the last 2 tablespoons of broth as you go along. Salt and pepper to taste. Divide evenly among bowls.
Back to the eggs: once water is boiling, drop the heat to a very gentle simmer. Using a slotted spoon, create a gentle whirlpool. Crack 1 or 2 eggs into a cup, and carefully ease it/them into the whirlpool. (It/they should migrate to the center of the pot.) After 3 or 4 minutes, remove egg(s) with the slotted spoon. Drain slightly and place on top of white bean puree. Repeat process with remaining eggs.
Salt and pepper to taste. Sprinkle with Parmesan if preferred. Serve.