White Bean Breakfast
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
65
Spice
45
Sweetness
46
Sourness
42
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 tbsp
Butter2
Eggs2 tbsps
Olive Oil4 cloves
Garlic (minced)1 tsp
Oregano1 pinch
Ground Turmeric2 tbsps
Pesto1 tsp
Grated Parmesan CheeseDirections:
1
Melt the butter in a large skillet over medium-high heat
2
Crack eggs into the melted butter and cook to desired firmness, 5 to 7 minutes
3
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
4
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
5
Stir the pesto into the mixture and remove the skillet from the heat; season with salt
6
Top each slice of rye toast with about half of the bean mixture
7
Squeeze the lemon wedge over the beans
8
Place one of the fried eggs atop each portion and sprinkle with Parmesan cheese to serve