Marry Me Butter Bean Breakfast Skillet
When you're in need of a hearty brunch that's quick to make, you need this Marry Me butter bean breakfast skillet.
Ingredients
- 1 Tbsp unsalted butter 14 g
- 4 cloves garlic minced
- ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika
- ¼ tsp ground black pepper
- ½ cup sun-dried tomatoes roughly chopped
- 1 cup vegetable broth 236 mL
- 4 oz cream cheese
- 2 15-oz cans butter beans aka lima beans, drained, 425 g cans
- ½ cup grated parmesan 50 g
- 6 large eggs
- 2 Tbsp chopped fresh basil
Instructions
- Sauce: Heat 1 Tbsp unsalted butter, 4 cloves garlic (minced), ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 4 oz cream cheese, stirring until a smooth sauce forms.
- Beans: Stir in 2 15-oz cans butter beans and ½ cup grated parmesan. Continue cooking on medium, uncovered, for 5 minutes. It should be thick and fragrant.
- Eggs: Using the back of a spoon, form a few holes in the bean mixture. Crack an egg into each hole (use as many eggs as you want, I prefer 6!).Cover with a lid and reduce heat to medium/low. Cook for 8 to 12 minutes or until eggs are cooked (white should be firm and yolks a bit soft). Top with 2 Tbsp chopped fresh basil and serve warm with crusty bread!
Video
Notes
Storage: This dish is best enjoyed immediately, but it can be stored in the fridge for up to 3 days. Just be away when you reheat it, the eggs will likely overcook.
