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."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 751 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

21
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

Okay, so I thought this was good but not awesome.. However, my husband hated it and he rarely hates things that I make. He kept complaining that it was too weird of a mixture of ingredients.

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...

oh sweet jesus, this was amazing!!!! i did make a few little changes based on my pantry and tastes: a dash of cayenne pepper instead of the jalapeno, and thyme instead of turmeric. ABSOLUTELY...

It was so good! I didn't have rye bread so I made it with flour tortillas. Even my 10 year old ate it all! :)

Wow! This is something I never would have thought up on my own and it was delicious. I made the beans ahead of time and then just reheated while cooking the egg for an easy dinner. Thanks for s...

Odd when you read the ingredients but AMAZING when you taste them!

I doubled this for 2 people because we left out the toast. I didn't have jalapenos, so I added some cayenne. I also left out the cheese. It was tasty and filling. The lemon on the beans changed ...

Loved this! I am trying to feed my family less meat and this does the trick while still being incredibly flavorful and satisfying.