White Bean Breakfast

White Bean Breakfast

21
a baker & a cook 2

"Inspired by English beans on toast. A delicious breakfast reminiscent of a Tuscan morning."

Ingredients

20 m {{adjustedServings}} servings 751 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 751 kcal
  • 38%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large skillet over medium-high heat. Crack eggs into the melted butter and cook to desired firmness, 5 to 7 minutes.
  2. Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook the garlic and jalapeno pepper in the hot oil until fragrant, about 2 minutes. Stir the white beans, 2 tablespoons olive oil, oregano, and turmeric into the garlic mixture; cook and stir until the olive oil is mostly absorbed, about 5 minutes. Stir the pesto into the mixture and remove the skillet from the heat; season with salt. Top each slice of rye toast with about half of the bean mixture. Squeeze the lemon wedge over the beans. Place one of the fried eggs atop each portion and sprinkle with Parmesan cheese to serve.
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Reviews

21
  1. 24 Ratings

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This is delicious! I added kale, which was an excellent fit with the white beans/herbs/lemon flavours. (Use about 4 cups, washed, stems removed, and chopped, and add to the garlic in the pan. Vo...

Excellent recipe! By the time I finished reading this my mouth was watering. I rushed to the store to get the ingredients and made it for a late lunch. Absolutely delicious. I substituted the pe...

Oh my goodness!! I have no words to describe this except delicious beyond belief!! Perfect combination of flavors. I make a double batch every time, and like other reviewers make the beans the d...