READY IN 20 mins

White Bean Breakfast

Read Reviews (18)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 19, 2012

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.

—Nelleke

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Most Helpful Critical Review

Feb 13, 2013

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.

—kitchenkelsey

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19 Ratings

Sep 30, 2009

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.

—bentgrimes

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Feb 02, 2012

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!

—SWEETBEE1

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Nov 25, 2011

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! :)

—Madoruse

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May 13, 2011

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 sharing.

—MOUSIE206

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May 15, 2011

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 amazing!!!! definitely going to make this again! also great to make the beans ahead of time (like the night before) so all you have to make in the morning is the eggs and toast. My favorite breakfast!

—deeray82

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Nov 16, 2011

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

—Mama Zita

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Nutrition

Calories
751 kcal
38%

Carbohydrates
66.5 g
21%

Cholesterol
249 mg
83%

Fat
42.7 g
66%

Fiber
13.6 g
54%

Protein
28.8 g
58%

Sodium
684 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

White Bean Breakfast

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 751
Calories from Fat: 384

% Daily Value *
Total Fat 42.7g 66 %
Saturated Fat 11g 55 %
Cholesterol 249mg 83 %
Sodium 684mg 27 %
Potassium 1220mg 34 %
Total Carbohydrates 66.5g 21 %
Dietary Fiber 13.6g 54 %
Protein 28.8g 58 %
** Sugars 2.4g
Vitamin A 15 %
Vitamin C 15 %
Calcium 44 %
Iron 97 %
** Thiamin 40 %
Niacin 53 %
Vitamin B6 24 %
Magnesium 51 %
Folate 116 %

* 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.