Herby White Bean Breakfast Toasts with Jammy Eggs
Creamy white beans, lemon, and a soft egg turn crisp toast into a filling breakfast in 25 minutes.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (184 reviews)
INSPIRED BY
A bright, pantry-friendly breakfast built around creamy beans, lemon, herbs, and soft eggs.
Story
This is the kind of breakfast Casey makes when a quiet morning needs to feel a little more generous. The bean spread is bright with lemon and Dijon, while jammy eggs bring a soft, rich finish. Crisp sourdough gives it enough crunch to make the plate feel complete.
By Casey
Ingredients
- 4 thick slices sourdough bread
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 tablespoon olive oil, plus more for toast
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
Instructions
- Bring a medium saucepan of water to a gentle boil and set a bowl of ice water nearby.
- Lower in the eggs, simmer for 7 minutes, then transfer them to the ice water and peel when cool enough to handle.
- Mash the beans with olive oil, lemon juice, Dijon, garlic, salt, and pepper until mostly smooth with a little texture.
- Brush the sourdough with oil and toast it in a skillet over medium heat until golden on both sides.
- Spread the bean mixture over the toast and top each piece with a halved jammy egg.
- Finish with parsley and chives, then serve while the toast is crisp.
Chef Tips
- Leave some beans chunky so the spread has a satisfying bite.
- Add red pepper flakes if you like a little heat in the morning.
- For meal prep, make the bean spread ahead but toast the bread just before serving.
Cook's Notes
- Keep the water at a gentle simmer for neat egg whites.
- Mash the beans while they are at room temperature.
- Toast the bread last so it stays crisp.