White Bean Breakfast

White Bean Breakfast

20 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
a baker & a cook
Recipe by  a baker & a cook

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

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Adjust Servings

Original recipe yields 2 servings



  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 (20)

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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. Volume reduces by about 75%.) Toast is optional, in my opinion.



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 pesto for some purreed basil from my garden (forgot the pine nuts) and it was fantastic! Thanks for the recipe.



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 day before. I feed 5 teenage boys and they all love this. It's healthy too which is great. I follow the recipe exactly except I don't have/use the minced jalapeno. Any kind of sturdy toast will do. Don't forget the lemon and Parmesan cheese, it makes the dish! Thank you for this amazing recipe! :) My boys have also skipped the egg and put these beans over rice and loved it that way too. So versatile!

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Amount Per Serving (2 total)

  • Calories
  • 751 cal
  • 38%
  • Fat
  • 42.7 g
  • 66%
  • Carbs
  • 66.5 g
  • 21%
  • Protein
  • 28.8 g
  • 58%
  • Cholesterol
  • 249 mg
  • 83%
  • Sodium
  • 684 mg
  • 27%

Based on a 2,000 calorie diet



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Southwestern Chicken and White Bean Soup


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White Bean Spread With Garlic & Rosemary