Bean And Olive Pate With Eggs Recipe

Name: Bean And Olive Pate With Eggs
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: Serves 1 or more
Ingredients: 6 large eggs; 1/2 cup Kalamata olives, pitted and chopped; 2 (15 ounce) cans cannellini beans, rinsed and drained; 4 cloves garlic (3 crushed, 1 whole for toast); 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 tablespoon fresh basil, chopped; 2 tablespoons lemon juice; salt, to taste; freshly ground black pepper, to taste; 1/2 cup extra virgin olive oil, plus a little for toast; 4 slices crusty bread (baguette, ciabatta, country loaf); fresh flat-leaf parsley, chopped, for garnish

A vibrant and flavorful Mediterranean-inspired pâté, perfect as a sophisticated appetizer or light entrée! This make-ahead recipe features creamy cannellini beans (or your favorite bean!), briny olives, and fragrant herbs, all topped with perfectly cooked eggs and crusty garlic toast. Easily customizable, this recipe is perfect for a special occasion or a weeknight dinner. Serve with warm pita bread for a complete Mediterranean feast.

Prep Time 20 mins

Cook Time 23 mins

Calories 706.6 kcal

Protein 55g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean And Olive Pate With Eggs

6 large eggs
1/2 cup Kalamata olives, pitted and chopped
2 (15 ounce) cans cannellini beans, rinsed and drained
4 cloves garlic (3 crushed, 1 whole for toast)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon fresh basil, chopped
2 tablespoons lemon juice
salt, to taste
freshly ground black pepper, to taste
1/2 cup extra virgin olive oil, plus a little for toast
4 slices crusty bread (baguette, ciabatta, country loaf)
fresh flat-leaf parsley, chopped, for garnish

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How to Make Bean And Olive Pate With Eggs

Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Drain hot water and immediately plunge eggs into ice water to stop cooking. Peel and quarter eggs once cool.
Finely chop 1/2 cup Kalamata olives.
Peel and crush 3 cloves of garlic. Set aside 1 whole clove for toasting the bread.
Drain two 15-ounce cans of cannellini beans (or a mix of beans like butter beans and chickpeas) very well.
Combine drained beans, crushed garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 tablespoon chopped fresh basil, and 2 tablespoons lemon juice in a food processor. Season generously with salt and pepper.
With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil until fully incorporated and the mixture is smooth and creamy.
**For Appetizer/Entrée:** Divide the pâté evenly among 4 ramekins. Stir a little more than 1/4 cup of the chopped olives into the pâté and spoon it into the ramekins. Top with the remaining olives.
**For Side Dish:** Transfer pâté to a single serving bowl. Stir in a little more than 1/4 cup of the chopped olives. Top with the remaining olives.
**Prepare Garlic Toast:** Toast your favorite bread. Rub the whole clove of garlic over one side of each slice. Drizzle with a little olive oil and season with freshly ground black pepper.
Garnish the pâté with fresh parsley and serve immediately with the quartered hard-boiled eggs and garlic toast.

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

Fat

18g

Carbs

33g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Healthy Appetizers Beans Eggs Dairy Australian Greek Easy European Dinner Party Vegetarian Italian Eggs Food Processor Blender Stove Top Dietary Chick Peas Garbanzos Taste Mood Savory To Go Equipment Small Appliance Presentation Served Cold