White Bean Breakfast

This delicious breakfast is inspired by English beans on toast, but with an Italian twist.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 751 Calories

Ingredients

• 2 eggs
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tablespoons pesto
• 1 pinch ground turmeric
• kosher salt to taste
• 1 (15.5 ounce) can white beans, drained and rinsed
• 1 teaspoon oregano
• ¼ teaspoon grated Parmesan cheese
• 1 wedge lemon
• 1 teaspoon minced jalapeno pepper, or more to taste
• 2 slices rye bread, toasted

Recipe Instructions

Step 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.

Step 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.