Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.48 Kcal (2062 kJ) | ||
| Calories from fat | 376.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.79g | 64% | |
|---|---|---|---|
| Cholesterol | 181.05mg | 60% | |
| Sodium | 333.99mg | 14% | |
| Potassium | 212.2mg | 5% | |
| Total Carbs | 20.78g | 7% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 11.15g | 22% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 31.9mg | 177% | |
| Calcium | 132.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 348.42 Kcal (1459 kJ) | ||
| Calories from fat | 266.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.56g | 64% | |
|---|---|---|---|
| Cholesterol | 128.09mg | 60% | |
| Sodium | 236.29mg | 14% | |
| Potassium | 150.13mg | 5% | |
| Total Carbs | 14.7g | 7% | |
| Sugars | 1.5g | 8% | |
| Dietary Fiber | 2.2g | 12% | |
| Protein | 7.89g | 22% | |
| Vitamin C | 4.7mg | 11% | |
| Vitamin A | 0.4mg | 17% | |
| Iron | 22.6mg | 177% | |
| Calcium | 93.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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