Bean and Walnut Salad with Fried Eggs
If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.
Recipe information
Yield
4, plus leftover beans for lunch Servings
Ingredients
Preparation
Step 1
Combine beans, garlic, thyme, chile, and 4 cups water in a large saucepan over medium-high heat; season with salt. Bring to a boil, then reduce heat to a simmer and cook until beans are tender, 30–40 minutes. Let cool in liquid; remove garlic. Reserve ½ cup beans for tomorrow’s lunch.
Step 2
In a large bowl, whisk together mustard, vinegar, and 2 Tbsp. oil; season with salt and pepper. Add remaining beans, walnuts, Caramelized Onions, parsley, and tarragon and toss to combine.
Step 3
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Crack eggs into oil and reduce heat to medium. Cook, undisturbed, until whites are set but yolks are still runny, about 3 minutes; season with salt and pepper.
Step 4
Serve each portion of bean salad topped with a fried egg, more parsley leaves, a turn of ground pepper, and a drizzle of oil.
