This cozy bean and egg skillet is a warm, filling breakfast for two made with pantry-friendly cannellini beans. Garlic and fresh thyme flavor the creamy beans, while eggs cook gently in wells right on top.
Serve it straight from the skillet with olive-oil-brushed crusty bread for dipping into the soft yolks and savory sauce.
Prep: 5 min · Cook: 7 min · Total: 12 min
Cuisine: Mediterranean-Inspired · Course: Breakfast
Cozy Bean and Egg Skillet Recipe Card
Ingredients
Instructions
- Heat the olive oil in a small skillet over medium-high heat. Add the smashed garlic and thyme and cook until fragrant, about 45 seconds.
- Stir in the beans, water, salt, and pepper. Increase the heat to high and cook, stirring occasionally and lightly smashing some beans with a spatula, until the beans are saucy and the liquid is creamy, 2–4 minutes.
- Use the spatula to make one well in the beans for each egg. Crack the eggs into the wells, cover the skillet, and cook until the whites are set but the yolks still jiggle slightly, 1–2 minutes.
- Taste, season with more salt and pepper if needed, and garnish with fresh thyme. Serve immediately with toasted crusty bread if desired.
Tips for Creamy Beans and Runny Yolks
- Smash only some of the beans so the skillet has both creamy sauce and whole-bean texture.
- Let the liquid reduce until it coats the beans before adding the eggs.
- Make deep enough wells to keep the egg whites from spreading too far.
- Cover the skillet and check early because the eggs cook quickly in the hot beans.
Substitutions and Variations
Great Northern or navy beans can replace cannellini beans. Rosemary or sage can replace thyme. Add baby spinach, cherry tomatoes, red pepper flakes, Parmesan, or lemon zest for a different flavor.
Serving Ideas
Crusty bread is ideal for scooping up the beans and yolks, but the skillet is filling on its own. It also pairs well with roasted potatoes, a simple green salad, or sliced avocado.
Storage and Reheating
Store leftover beans separately from the eggs for up to 3 days. Reheat the beans with a splash of water and cook fresh eggs on top for the best texture.
Frequently Asked Questions
How many eggs should I use?
Use two eggs for a lighter breakfast or four eggs for two generous servings.
Can I use the whole can of beans?
Yes. Scale the water and seasonings up slightly, then save leftovers for a grain bowl or salad.
Can I make this without a lid?
Cover the skillet with a baking sheet or a piece of foil so steam can set the tops of the egg whites.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.