Garilcky flageolets with lemon, spinach and soft eggs
Creamy canned flageolet beans simmered with garlic, shallot, lemon zest, and a handful of baby spinach, then topped with jammy soft-boiled eggs. It’s a cozy, protein-packed one-pan meal that feels restaurant-worthy yet totally weeknight-friendly.
Ingredients
Instructions
Heat 1 tbsp oil in a large skillet over medium. Add shallot (if using) and garlic; cook 1–2 min until fragrant (don’t brown).
Add flageolets, stock, lemon zest, red pepper flakes, ½ tsp salt, pepper. Simmer 3–4 min to warm and slightly thicken.
Stir in spinach to wilt (1–2 min). Off heat, add lemon juice to taste and parsley. Drizzle the remaining oil. Adjust salt/pepper.
Halve the eggs and nestle on flageolet beans. Crack pepper on top. Serve with toast if you like.
Notes
To prepare soft-boiled eggs, bring a saucepan of salted water to a boil. Lower in eggs, cook 7 minutes, transfer to ice water 1–2 min, peel.
Variations
For a dairy boos, add a knob of butter or 2 tbsp crème fraîche at step 4.
For a vegan option, skip eggs; add roasted mushrooms or crispy tofu cubes.