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Bean And Olive Pate With Eggs

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Ingredients

Adjust Servings:
3 eggs
50 g kalamata olives, pitted
2 (400 g) cans cannellini beans, well-drained
4 garlic cloves
2 teaspoons fresh rosemary, finely chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 tablespoons lemon juice
salt, to taste
fresh ground black pepper, to taste
6 tablespoons olive oil
12 slices crusty bread, lightly toasted
1 sprig flat leaf parsley, to garnish

Nutritional information

706.6
Calories
190 g
Calories From Fat
21.2 g
Total Fat
3.7 g
Saturated Fat
105.8 mg
Cholesterol
896 mg
Sodium
101.8 g
Carbs
12.6 g
Dietary Fiber
1.1 g
Sugars
27.6 g
Protein
380g
Serving Size

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Bean And Olive Pate With Eggs

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    Cuisine:

    This was definately worth the dark and rainy trip down the bottom of the garden to get the rosemary. We had this with a lovely crisp salad and pitta bread. The pate is so good there was no need for any salad dressing, so we had one heck of a healthy meal. I also reduced the amount of olive oil by a third by using some bean water in its place. Wonderful.

    • 43 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Bean and Olive Pate With Eggs, A flavoursome appetiser or entre dish which (except for the toast which you may want to make at the time) can be completely made ahead of time, this pat can also be served with other pats, dips and warm pita bread as part of any Mediterranean-style meal This recipe can be made with butter beans, haricot beans or chickpeas instead of the cannellini beans used here Because the recipe uses two cans of beans, you may like to use two different beans This recipe has been adapted from a recipe on an International Masters ‘1001 recipes for pan or wok’ recipe card , This was definately worth the dark and rainy trip down the bottom of the garden to get the rosemary We had this with a lovely crisp salad and pitta bread The pate is so good there was no need for any salad dressing, so we had one heck of a healthy meal I also reduced the amount of olive oil by a third by using some bean water in its place Wonderful , A flavoursome appetiser or entre dish which (except for the toast which you may want to make at the time) can be completely made ahead of time, this pat can also be served with other pats, dips and warm pita bread as part of any Mediterranean-style meal This recipe can be made with butter beans, haricot beans or chickpeas instead of the cannellini beans used here Because the recipe uses two cans of beans, you may like to use two different beans This recipe has been adapted from a recipe on an International Masters ‘1001 recipes for pan or wok’ recipe card


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    Steps

    1
    Done

    Cook the Eggs in a Pan of Boiling Water For 8 Minutes, Drain, Then Cover With Cold Water and Allow to Cool.

    2
    Done

    While the Eggs Are Cooking, Finely Chop the Olives; Peel and Crush 3 of the Cloves of Garlic and Set Aside the Other Clove of Garlic; Peel the Eggs and Cut Them Into Quarters and Set Aside.

    3
    Done

    Put the Well-Drained Beans, Crushed Garlic, Rosemary, Thyme, Basil and Lemon Juice in a Food Processor, Season With Salt and Pepper and Blend Until Smooth.

    4
    Done

    With the Food Processor Still Running, Gradually Add the Oil, and Continue to Process Until the Oil Has Been Blended Into the Rest of the Ingredients.

    5
    Done

    If Serving as an Appetiser or Entre, Transfer the Pat Into 4 Ramekins and, Distributing Them Between the Four Ramekins, Stir Just Over a Quarter of the Olives Into the Pat, Then Sprinkle the Rest of the Olives on Top. If Serving as a Pat to Accompany Dips, Do the Same but Simply Use One Serving Bowl.

    6
    Done

    Toast the Bread, and Rub the Whole Garlic Over One Side of the Toast Slices, Drizzle With a Little Olive Oil and Season With Pepper.

    7
    Done

    Serve the Pat, Garnished With Parsley, With the Eggs and Toast.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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