Healthy & Delicious: White Bean Puree with Poached Eggs

Ingredients

• 1 serving pepper black freshly ground
• 19 ounce cannellini beans drained and rinsed canned
• 6 tablespoons chicken broth divided
• 3 large eggs 
• 2 cloves garlic minced
• 1 serving kosher salt 
• 1.5 tablespoons olive oil 
• 0.5 tablespoon salt 
• 0.5 tablespoon vinegar 

Equipment

• food processor
• bowl
• sauce pan
• pot
• slotted spoon
• immersion blender

Directions

1. Fill a medium saucepan with about 1 quart of water.
2. Add the vinegar and 1/2 tablespoon salt. Bring to a boil.
3. While water is warming, heat olive oil in a medium saucepan over medium heat.
4. Add garlic and cook until fragrant, 30 to 60 seconds, stirring constantly.
5. Pour in beans and 4 tablespoons (1/4 cup) chicken broth. Cook 3 or 4 minutes, until beans are heated through, stirring occasionally. Kill heat. With a food processor or immersion blender, puree bean mixture, adding the last 2 tablespoons of broth as you go along. Salt and pepper to taste. Divide evenly among bowls.
6. Back to the eggs: once water is boiling, drop the heat to a very gentle simmer. Using a slotted spoon, create a gentle whirlpool. Crack 1 or 2 eggs into a cup, and carefully ease it/them into the whirlpool. (It/they should migrate to the center of the pot.) After 3 or 4 minutes, remove egg(s) with the slotted spoon.
7. Drain slightly and place on top of white bean puree. Repeat process with remaining eggs.
8. Salt and pepper to taste.
9. Sprinkle with Parmesan if preferred.
10. Serve.