Banging beans and pesto with a jammy boiled egg

By making up a batch of homemade pesto, you immediately open up the possibilities for many a cracking meal. Switch up the herbs and nuts depending on what you have at home for extra ‘waste not’ points. This creamy braised white bean and leek combo, topped with a jammy soft-boiled egg is immediately lifted with a spoonful of bright and vibrant homemade pesto.

Preparation time

55 mins



For the braised white beans

  • 15g unsalted butter
  • 1 tbsp olive oil
  • 1 leek, washed and finely sliced
  • 2 garlic cloves, finely sliced
  • ½ x 700g jar white or cannellini beans (we like using Bold Beans)
  • 400ml vegetable stock, made from 1 stock cube
  • 1 lemon, juice only
  • 1 Parmesan rind

For the pesto

  • 1 small garlic clove, peeled
  • 30g bunch fresh soft herbs, basil, parsley, chives or mint
  • 40g nuts (pine nuts, almonds, hazelnuts or walnuts), toasted
  • 30g Parmesan or pecorino, finely grated
  • 6 tbsp extra virgin olive oil
  • 2 Respectful eggs


  1. Melt the butter with the oil in a large frying pan over a medium heat. Fry the leeks and garlic for 8-10 mins, stirring regularly until softened and lightly golden. Tip in the beans, along with their liquid, the vegetable stock and lemon juice. Add the parmesan rind, bring to a simmer and reduce the heat to low. Gently cook for 25 mins until the beans are tender and the sauce has thickened. Season to taste.
  2. Meanwhile, either in a food processor or with a pestle and mortar, make the pesto. If using a pestle and mortar, crush the garlic with a pinch of salt and then add in the herbs, bash again until a rough green paste. Add the nuts and grated cheese and bash again to break down the nuts, slowly start to pour in the olive oil until the sauce loosens and a pesto forms. Season to taste and adjust accordingly. Or alternatively add all the garlic, herbs, nuts and cheese into the bowl of a food processor and blitz until you have a coarse green paste. Slowly pour in the olive oil until a pesto forms.
  3. Place a saucepan of water over a high heat and bring to a boil. Carefully add the eggs and boil for 7 mins until jammy and soft. Immediately run under cold water and then peel.
  4. Serve the braised white beans with a spoonful of pesto swirled through and the halved egg on top. Serve with a twist of black pepper and a drizzle of oil.

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