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.

More blogs you might like to read

February 28 2024

Hey presto pesto

By making up a batch of homemade pesto, you immediately open up the possibilities for many a cracking meal....

Read more
February 21 2024

Meringue kisses

Why have one flavour meringue when you can have three! Dark chocolate chip flecked, dried strawberry or raspberry mixed...

Read more
February 20 2024

Fakeaway veggie burger

Who needs a takeaway when you can make your own banging veggie burger, packed full of vitamin rich earthy...

Read more

Follow us @respectfuleggs

We’re a cracking community