Breakfast White Bean Toasts: Creamy and savory white beans mashed together with sun-dried tomatoes and shallots and served on toast with a crispy fried egg and thin, crunchy veggies. A great hearty breakfast and it's a quick 15 minute prep!

White Beans on Toast

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

White bean toasts with creamy cannellini beans, sun-dried tomatoes, and crunchy vegetables on thick toast with a crispy olive oil fried egg!

Ingredients

1 tablespoon unsalted butter
1 large shallot, sliced
1 (15 oz.) can cannellini (or other white) beans, drained and rinsed
1/4 cup water
1/4 cup chopped sun-dried tomatoes, in oil
4 sturdy sandwich bread slices
Radishes, sliced thin
Cucumber, sliced thin
4 large eggs, olive oil fried
Fresh tarragon
Olive oil, garnish
Sea salt, garnish
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Directions

1) In a small to medium pot, add butter over medium heat. Once melted, add sliced shallot and cook for a minute. Stir in drained and rinsed beans, sun-dried tomatoes, and 1/4 cup water. Simmer for a few minutes and then mash lightly with a potato masher or fork. Some lumps are okay.

2) Toast bread and slice veggies thin.

3) For egg, add about 1/4 cup of olive oil in a large skillet. The olive oil should coat the entire pan. Heat over medium heat. Once hot, crack in eggs. Cook for about 2-3 minutes until eggs start to get crispy around edges and whites are mostly cooked. Then use a spoon to spoon the hot oil over each egg, cooking the top of the egg.

4) For serving, add a big smear of bean paste to each piece of toast. Top with sliced veggies and a drizzle of oil from sun-dried tomatoes. Add a few fresh tarragon leaves and a crispy fried egg on the side. Season with coarse sea salt and serve while warm.