Bean and Olive Pate With Eggs Recipe

Name: Bean and Olive Pate With Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 50 g kalamata olives, pitted; 2 (400 g) cans cannellini beans, well-drained; 4 garlic cloves; 2 teaspoons fresh rosemary, finely chopped; ¼ teaspoon dried thyme; ¼ teaspoon dried basil; 2 tablespoons lemon juice; salt, to taste; fresh ground black pepper, to taste; 6 tablespoons olive oil; 12 slices crusty bread, lightly toasted; 1 sprig flat leaf parsley, to garnish

Servings: persons

3 eggs
50 g kalamata olives, pitted
2 (400 g) cans cannellini beans, well-drained
4 garlic cloves
2 teaspoons fresh rosemary, finely chopped
¼ teaspoon dried thyme
¼ teaspoon dried basil
2 tablespoons lemon juice
salt, to taste
fresh ground black pepper, to taste
6 tablespoons olive oil
12 slices crusty bread, lightly toasted
1 sprig flat leaf parsley, to garnish

1
Cook the eggs in a pan of boiling water for 8 minutes, drain, then cover with cold water and allow to cool.
2
While the eggs are cooking, finely chop the olives; peel and crush 3 of the cloves of garlic and set aside the other clove of garlic; peel the eggs and cut them into quarters and set aside.
3
Put the well-drained beans, crushed garlic, rosemary, thyme, basil and lemon juice in a food processor, season with salt and pepper and blend until smooth.
4
With the food processor still running, gradually add the oil, and continue to process until the oil has been blended into the rest of the ingredients.
5
If serving as an appetiser or entree, transfer the pate into 4 ramekins and, distributing them between the four ramekins, stir just over a quarter of the olives into the pate, then sprinkle the rest of the olives on top.
6
If serving as a pate to accompany dips, do the same but simply use one serving bowl.
7
Toast the bread, and rub the whole garlic over one side of the toast slices, drizzle with a little olive oil and season with pepper.
8
Serve the pate, garnished with parsley, with the eggs and toast.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 eggs, 50 g kalamata olives, pitted, 2 (400 g) cans cannellini beans, well-drained, 4 garlic cloves, and more.

Yes, Bean and Olive Pate With Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean and Olive Pate With Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions