Best 3 Green Beans With Scrambled Eggs Recipes

Indulge in the culinary delight of green beans and scrambled eggs, a harmonious blend of flavors and textures that promises a satisfying meal. This versatile dish can be tailored to your preferences, whether you prefer a classic combination of sautéed green beans and fluffy scrambled eggs, or an elevated version featuring crispy bacon, tangy cheese, or a medley of colorful vegetables. With its vibrant green hues and golden-yellow accents, this dish is a feast for the eyes as well as the palate. Explore a collection of recipes that showcase the versatility of this timeless duo, from quick and easy weekday breakfasts to elegant brunch or dinner options. Discover how simple ingredients can transform into a culinary masterpiece with just a touch of creativity.

Let's cook with our recipes!

BAKED EGGS WITH BEANS AND GREENS

Baked Eggs With Beans and Greens image

Consider this a heartier version of the classic Italian dish "eggs in purgatory," which works well for breakfast, lunch or dinner. It's also very forgiving. If you'd rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.

Provided by Colu Henry

Categories brunch, dinner, weekday, weeknight, sausages, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1/2 pound sweet or spicy Italian sausage, casings removed (optional)
1 medium yellow onion, thinly sliced
1 (15-ounce) can chickpeas or white beans, drained and rinsed
2 garlic cloves, finely chopped
Kosher salt
1 (28-ounce) can whole tomatoes, gently crushed by hand
4 cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
6 large eggs
Black pepper
2 tablespoons mixed herbs, such as Italian parsley and basil, for garnish
Grated cheese, such as pecorino or Parmesan, for serving (optional)

Steps:

Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN BEANS WITH SCRAMBLED EGGS

Green Beans With Scrambled Eggs image

Make and share this Green Beans With Scrambled Eggs recipe from Food.com.

Provided by Halalmom

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh green beans (the broad ones)
1 medium onion, chopped
2 tablespoons olive oil
1 cup canned tomato, chopped
1 cup vegetable broth
3 garlic cloves, minced
2 eggs

Steps:

Cut the beans in pieces, about 2 cm each, and wash them.
Heat the olive oil in a large pan, add the onion and fry it until slightly browned.
Add the beans, fry them for a few minutes.
Add broth,chopped tomatoes and garlic, salt and pepper to taste and bring to a boil.
Cover the pan and let simmer for about 15 minutes, until the beans are tender and done.
Check for seasoning.
Crack the eggs directly into the pan and stir well.
Cook for a few more minutes, until the egg is done.
Serve with French bread, some hot sauce like tunesian harissa an the side.

Nutrition Facts : Calories 177.2, Fat 10, SaturatedFat 1.9, Cholesterol 106.3, Sodium 322.4, Carbohydrate 17.4, Fiber 5, Sugar 5.3, Protein 6.8

GREENS AND GRAINS SCRAMBLE

Greens and Grains Scramble image

This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails have been returned. It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.

Provided by Megan Gordon

Categories Egg Leafy Green Breakfast Brunch Sauté Vegetarian Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2, heartily

Number Of Ingredients 12

Ingredients

4 large eggs, beaten
1 tablespoon milk
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
2 cloves garlic, minced
1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)
1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
1 tablespoon chopped fresh chives
Freshly ground black pepper
Flaky salt
Crusty bread, toasted English muffins, or warm corn tortillas, for serving

Steps:

In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.

Tips:

Use fresh green beans: Fresh green beans have a crisp texture and vibrant flavor that make them perfect for this dish.
Trim the green beans properly: To trim the green beans, simply snap off the ends. You can also use a sharp knife to cut off the ends if you prefer.
Cook the green beans until they are tender-crisp: You want the green beans to be cooked through but still have a slight crunch to them. Overcooking will make them mushy.
Use good quality eggs: Fresh, free-range eggs will give you the best results. They have a richer flavor and creamier texture than store-bought eggs.
Cook the eggs over low heat: This will help to prevent them from scrambling too quickly and becoming dry.
Season the eggs with salt and pepper: Salt and pepper are essential seasonings for scrambled eggs. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
Serve the dish immediately: Green beans with scrambled eggs is best served immediately, while the eggs are still hot and fluffy.

Conclusion:

Green beans with scrambled eggs is a simple but delicious dish that is perfect for a quick and easy breakfast, lunch, or dinner. It is also a great way to get your daily dose of vegetables. With just a few simple ingredients and a little bit of time, you can enjoy this tasty and nutritious meal.