When it comes to making breakfast or brunch on the weekends, easier is better, right? Be assured the hardest part of this recipe is frying the egg. A simple cannellini bean purée spread, topped with sweet pea sprouts and a sunny side up fried egg, sprinkled with everything gomasio and drizzled with hot sauce, side of toast. It’s a time-saving, simple recipe without sacrificing flavor or a variety of great textures. Plus, it looks fancier than it actually is – always a plus ;)!
Serves 1 Person (Can easily be multiplied)
Recipe by © Alysha Melnyk 2018
Small Sauté Pan
*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*
2 Small Pieces Whole Foods Seeduction Bread or Favorite Bread of Choice (Toasted)
1 Can Cannellini Beans (White Kidney Beans), Drained and Rinsed with Water (*This recipes makes around 4 breakfast servings of the puree)
2 Teaspoons Olive Oil
Dash of Salt
Dash of Pepper
Dash of Garlic Granules
Dash of Onion Granules
Hot Sauce (*To Taste)
Handful Sweet Pea Sprouts (or Sprouts or Microgreens of Choice)
1 Large Egg
Optional: Dash of Juneseed Foods Everything Gomasio
Wooden Board by Brian Christopher, Creator of Bicyclette (based in Philadelphia, PA)
- Toast piece(s) of bread. (Tip: I don’t eat bread all the time, so I store mine in the freezer and thaw it by the slice. I feel like it took me years to realize this for some reason, and I would end up tossing a lot of the loaf when it would go bad.)
- Drain and rinse cannellini beans and transfer to food processor. Add 2 teaspoons olive oil, then lightly chop/puree everything. I like a bit of texture in the final product, so you’ll still see hunks of cannellini beans.
- Transfer bean mixture to a small bowl, and add in dashes of salt, pepper, onion granules and garlic granules (to taste). I also add in a bit of hot sauce. Stir everything together, and set aside.
- Fry egg(s) – I use a small sauté pan and a little bit of olive oil on medium heat, cracking the egg right in the middle of the pan. I also have a small lid for the pan, so I cook it covered until the whites are cooked and yolk is set. (*Tip: When the egg is almost cooked, add a teaspoon of water into the pan and cover again. This helps gets a nice white cooked film on the top of the yolk.)
- Spread bean puree on base of a serving plate (you will have leftovers – great for making some more plates, saving for breakfast the next day, or dipping veggies/chips in), top with a handful of sprouts, carefully slide egg on top, put toast on the side, and sprinkle with everything gomasio (if using) and dashes of hot sauce and pepper.
- Enjoy! 🙂