This is one of those recipes built out of necessity. As in, I need something healthy to put an egg on top of for breakfast/lunch/dinner and don’t want to do that much work. Also, I’m not eating bread right now (IS LIFE EVEN WORTH LIVING??!) and I’m trying to figure out what to eat for breakfast other than my usual egg + toast situation.
I believe that:
Restriction breeds creativity.
And here we are!
I had this recipe clipped from Bon Appetit, hoping to make it one day. The only problem is, soaking beans overnight and cooking them in advance isn’t my kind of prep. Although I know I am definitely capable of making beans from scratch, I’m lazy, and I’m bound to change my mind about wanting beans the next day.
Roasted Broccoli and White Beans!
I tried my own take on the recipe with canned beans, and I really enjoyed it. When you use canned beans, they can break up on the roasting pan, turning crispy and crunchy in some parts. I find them to be a nice creamy contrast with the roasted broccoli, the hit of lemon juice, and a nice bite of Parmesan cheese. I’m sure if I were given the opportunity, I’d eat this entire tray while sitting on the couch watching something on Netflix.
As you can see from the shot above, I decided to put an egg on it, and all was right with the world.
and work in 
