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June 1, 2018

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Put an egg on it.

January 24, 2017

Hi, I'm Beccalani and I put eggs on things.  


What a sad little green salad... until, "I know! I'll put and egg on it!" 


This inner dialogue goes through my head often these days as I am over halfway through my January Whole30.  More and more I look to high-quality proteins and good fats to fuel my ability to steer away from sugar, and flour and grains.  This mid-week lunch did just that.  I am lucky enough to live approximately 7 minutes away from my office, so I routinely pop home around noon to throw together something to eat.  This recipe was the product of emptying out the previous night's leftover sides onto a pile'o baby kale, poaching up two beautiful eggies and voilà an instagram-worthy salad was born! 



Put an Egg on it Salad




4 cups baby kale or leafy greens of choice

2 cups green beans

1 cup crimini mushrooms

2 fresh pasture raised eggs

1 tablespoon white vinegar

2 cloves garlic

extra virgin olive oil

2 tablespoons ghee 

aged balsamic vinegar

2 tablespoons romesco sauce (optional) 

sunflower seeds (optional) 

salt & pepper





For the Haricots Verts...


  1. Begin by snapping the stems off of your green beans.  Sometimes I remove both sides depending on how fancy (how much time) I choose to invest that day! 

  2. Heat a generous drizzle of olive oil over medium heat in a sauté pan on the stove top.

  3. Add your green beans to the sauté and toss to coat with the oil.

  4. Use a garlic press, or finely mince 2 cloves of garlic.  Add the garlic to the beans.

  5. Season with salt and fresh ground black pepper to taste.

  6. Continue to sauté your beans until they turn a bright kelly green.  For these I actually removed them from the heat when they were just barely cooked.  You can eat green beans raw, so these were essentially super al dente.  


For the mushrooms...


  1. Clean your shrooms by gently wiping off any grit with a damp paper towel.  Do your best, but don't worry if they aren't squeaky clean.  You never want to submerge mushrooms under a stream of water because they will absorb the water and become gummy when cooked.

  2. Thinly slice the mushrooms. 

  3. Heat the first tablespoon of ghee and a drizzle of olive oil in a cast-iron skillet (or heavy duty sauté pan) over medium-high heat.  You want the fat to coat the pan and get nice and hot, just before the smoking point.

  4. Working in batches add a small handful of mushrooms to the skillet.  Just like Julia Child warned, "don't crowd the mushrooms!"  Boy was she right!  The key here is to not to let the mushrooms touch each other.  As the mushrooms cook they release moisture, if your skillet is too crowded the mushrooms will steam and become gummy instead of frying.  If you're going for a perfect golden brown sautéd mushroom be patient, and fry them up slowly in small batches.

  5. Add more ghee and olive oil as needed.  Refrain from stirring the mushrooms about too much, this way a delicious crustiness will form before you flip.   


For the poached eggs... 


Ever since my first attempt at preparing Eggs Benedict from scratch at home, I've been obsessed with making the perfect poached egg!  My personal preference for poached eggs is on the medium-done side.  I like a just a little bit of yolk to ooze out when cut, not a landslide if you know what I mean.  Sometimes I nail it, and sometimes I don't.  So I'll do my best to share my techniques with you. TIP: You'll have the most luck when using super fresh cold eggs.


  1. Heat the water:  Add enough water to come 2 - 3 inches up the side of medium sauce pan.

  2. Add 1 teaspoon salt and 1 tablespoon white vinegar and bring to a simmer over medium heat.  The vinegar helps to keep the whites together.  Your simmer shouldn't be teeny gentle bubbles, but rather those happy dancing bubbles that occur just before a full on rolling boil.  

  3. Meanwhile, crack 1 very fresh cold large egg into a small ramekin.

  4. Quickly stir the simmering water in one direction until you've created a nice whirlpool.

  5. Carefully ease your egg into the center of the whirlpool. The swirling water will help to keep the whites around the yolk from "feathering" out. I always get some degree of feathering that rises to the surface, but thats ok, you can skim and toss that part out. 

  6. As the water is still swirling, add in your second egg. 

  7. Let the poaching begin! Turn off the heat, cover the pan and set your timer for 5 minutes. Don't attempt to stir, aid, or peek at the eggs. 

  8. Lift the eggs out with a slotted spoon.  At this point you can sort of judge their doneness by very gently ascertaining their firmness.  If like me you like them medium-done, plop them back in for another minute if they are noticeably too squishy.

  9. Place the poached eggs on a plate with a paper towel to help absorb some of the water.  

  10. Serve immediately.  




When I created this salad the green beans and mushrooms were leftovers from the night before.  Therefore, you can make these additions in advance if you so choose.  


Place a generous handful of greens into a salad bowl.  Add the sautéd haricots verts and mushrooms to one side.  Gently arrange the poached eggs on top, add the optional dollop of romesco.  Sprinkle with sunflower seeds, fresh ground pepper and salt.  


For the finishing touch, drizzle extra-virgin olive oil and aged balsamic vinegar over the top. I love how the thick dark balsamic zig-zags over the white round eggs.  Photograph and dig in!   





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