Serious Eats: Recipes

Healthy & Delicious: White Bean Puree with Poached Eggs

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

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.

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