Creamy Butter Bean and Leek Stew with Crispy Fried Egg
Description
This creamy butter bean and leek stew with crispy fried egg is a comforting, high-protein vegetarian dish packed with fresh herbs and rich flavor. Tender leeks are simmered with butter beans in a light, savory broth, then finished with fresh parsley, basil, and a golden fried egg on top. The perfect quick dinner or cozy brunch idea, it comes together in under 30 minutes and tastes indulgent while staying wholesome and simple.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 leek sliced into 1 cm rounds
- 1 tsp chili flakes
- 400 g butter beans drained and rinsed (1 can)
- 100 ml vegetable stock
- 1 tbsp parsley finely chopped
- 1 handful basil leaves roughly chopped
- 25 g parmesan cheese freshly grated
- 2 eggs
- 2 tsp pesto optional, for topping
- salt and black pepper to taste
Instructions
Main Instructions
- Heat the butter and olive oil in a large skillet over medium heat until melted and hot.
- Add the sliced leeks and chili flakes. Cook for about 6 minutes, stirring occasionally, until softened and fragrant.
- Stir in the butter beans and pour in the vegetable stock. Simmer for 10 minutes, allowing the flavors to blend and the broth to slightly thicken.
- Turn off the heat, then stir in parmesan, parsley, and basil. Season with salt and black pepper to taste.
- In a separate pan, heat a small drizzle of oil over medium-high heat and fry the eggs until the edges are golden and crisp but the yolk remains soft.
- Spoon the leek and butter bean stew into bowls, top with the crispy fried eggs, and finish with a small spoonful of pesto if desired.
Notes
- Cook the leeks gently to bring out their sweetness without browning.
- Adjust seasoning at the end since parmesan adds natural saltiness.
- For a creamier texture, mash a few beans before serving.
- Serve with crusty bread or flatbread for a complete meal.