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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Inspired by English beans on toast. A delicious breakfast reminiscent of a Tuscan morning. Ingredients:
1/2 cup egg beaters |
1 tablespoon olive oil |
4 cloves garlic, minced |
1 teaspoon jalapeno pepper, minced |
15 1/2 ounce canned white beans, drained and rinsed |
1 tablespoons olive oil |
1 teaspoon oregano |
1 pinch ground turmeric |
2 tablespoons pesto |
1 dash kosher salt |
4 slices rye bread, toasted |
1 wedge lemon |
1/4 teaspoon grated parmesan cheese |
Directions:
1. Make omelet with egg beaters. Divide into 4 pieces.
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.
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