This is a wonderfully easy and healthy lunch. I used quail eggs since my Hubby bought me a couple of dozen (our version of flowers), but you can easily just use hen eggs. Enjoy!


1 can cannellini beans drained and rinsed

2 cloves garlic chopped

handful parsley chopped

olive oil

salt pepper

2 chicken eggs or 6 quail eggs


4 oz cheddar cheese sliced thinly

1 small red onion sliced thinly

1 lemon

In a frying pan over medium heat heat a couple of teaspoons of olive oil, add drained rinsed beans and garlic season with a couple of pinches of salt and a couple of turns of black pepper. Sauce for a couple of minutes until the beans are warmed and their skins to peel back. Turn heat off add parsley and incorporate.

Meanwhile slice your red onion ( use as much or as little as you like) and cheddar. On a plate pile greens and season with a couple of  squeezes of lemon juice and 1 tspn of olive oil and pinch of salt and grind of pepper- toss well.  Pour Beans over greens, scatter cheddar cheese on top of the beans. Set aside

Heat a frying pan over medium heat add 2 teaspoons of olive oil, crack eggs, season with salt and pepper and when the whites are cooked all the way through and the edges are slightly brown – place on top of cheese and scatter red onion on top. Serve.


  • A note on Quail Eggs: Don’t be intimidated by these delightful little eggs. They are actually quite easy to work with once you get the hang of it.  The key to cracking them is that you actually cut them open rather then cracking. Use a very sharp paring knife and cut through the shell- and open like you would a hen egg.