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Rating: 4 stars
29 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

Here's an entire meal, ready in less than 20 minutes. For firmer yolks, cook eggs 5 minutes.

Phoebe Wu
Recipe by Cooking Light September 2012

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Credit: Mary Britton Senseney/Wonderful Machine;Styling: Mary Clayton Carl

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 tablespoon canola oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture becomes a coarsely chopped paste. Combine bean mixture, 5 tablespoons panko, onions, and next 5 ingredients in a bowl.

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  • Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into a 3/4-inch-thick patty; dredge in panko. Heat a nonstick skillet over medium-high heat. Add 4 teaspoons canola oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes. Remove from heat.

  • To prepare salad, combine olive oil and next 4 ingredients in a bowl, stirring with a whisk. Add lettuce; toss gently to coat. Arrange 1 1/2 cups salad, 1 black bean patty, and 1 egg on each of 4 plates. Serve immediately.

Nutrition Facts

322 calories; fat 22.6g; saturated fat 3.4g; mono fat 12.7g; poly fat 4.5g; protein 13.8g; carbohydrates 18.7g; fiber 5.1g; cholesterol 264mg; iron 3.4mg; sodium 602mg; calcium 92mg.
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