Name: Cannellini bean & egg salad with crispy crumbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 medium eggs; 8 spring onions trimmed (remove the root and half of the dark green part); 1 ½ tbsp olive oil; 1 slice wholemeal bread broken into chunky breadcrumbs; 400g can cannellini bean drained and rinsed; juice ½ lemon; 1 tsp Dijon mustard; ½ small red onion finely chopped; handful parsley roughly chopped; 1 Little Gem lettuce roughly chopped

Home
Recipes
Cannellini bean & egg salad with crispy crumbs

Cannellini bean & egg salad with crispy crumbs

Good Food team

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4 out of 5.5 ratingsRate

loading...

This healthy salad has lots of textures - soft beans, crunchy breadcrumbs, creamy egg and crispy Little Gem lettuce

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

2 medium eggs
8 spring onions

trimmed (remove the root and half of the dark green part)
1 ½ tbsp olive oil
1 slice wholemeal bread

broken into chunky breadcrumbs
400g can cannellini bean

drained and rinsed
juice ½ lemon
1 tsp Dijon mustard
½ small red onion

finely chopped
handful parsley

roughly chopped
1 Little Gem lettuce

roughly chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal333

low
fat17g
saturates4g
carbs26g
sugars6g
fibre10g
protein20g
salt0.7g

low

Method

step 1

Cook the eggs in boiling water for 6 mins, or longer if you prefer them hard-boiled. Add the spring onions for the final 3 mins of cooking. Remove and run both under cold water. When cool enough to handle, pat the spring onions dry and peel the eggs.
step 2

Meanwhile, heat ½ tbsp of the oil in a non-stick frying pan. Tip in breadcrumbs and season. Fry for 3-4 mins until crisp and golden, then set aside.
step 3

Toss the spring onions with the beans, lemon juice, mustard, red onion, parsley, remaining oil and lettuce. Season and arrange halved boiled eggs on top. Sprinkle with the crumbs and eat straight away.

Recipe from Good Food magazine, June 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now