Bean And Olive Pate With Eggs Recipe

Ingredients for Bean And Olive Pate With Eggs

• 6 large eggs
• Kalamata Olives
• 2 (15 ounce) cans cannellini beans, drained
• Garlic Cloves
• Fresh Rosemary
• Dried Thyme
• Dried Basil
• 2 tablespoons lemon juice
• Salt
• Fresh Ground Black Pepper
• Olive Oil
• Crusty Bread
• Flat Leaf Parsley

How to Make Bean And Olive Pate With Eggs

1. 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.
2. Finely chop 1/2 cup Kalamata olives.
3. Peel and crush 3 cloves of garlic. Set aside 1 whole clove for toasting the bread.
4. Drain two 15-ounce cans of cannellini beans (or a mix of beans like butter beans and chickpeas) very well.
5. 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.
6. 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.
7. **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.
8. **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.
9. **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.
10. Garnish the pâté with fresh parsley and serve immediately with the quartered hard-boiled eggs and garlic toast.