"Inspired by English beans on toast. A delicious breakfast reminiscent of a Tuscan morning." — a baker & a cook
Watch video tips and tricks
minced jalapeno pepper, or more to taste
1 (15.5 ounce) can
white beans, drained and rinsed
Kosher salt to taste
rye bread, toasted
grated Parmesan cheese
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.
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.
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!
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 sharing.
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!
Loved this! I am trying to feed my family less meat and this does the trick while still being incredibly flavorful and satisfying.
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean Breakfast
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 384
This simple chilled bean salad is dressed with olive oil and wine vinegar.
A flavorful chili that’s a little lighter and less fatty.
See how to make a healthy Italian-style white bean soup with fresh spinach.