Herby Eggs & Cannellini Beans on Sourdough

Per serving

Calories

510

Protein

30 g

Carbs

52 g

Fat

18 g

Fibre

11 g

Vitamins and minerals, % of a day’s needs

• Iron37%
• Vitamin D10%
• B1237%
• Zinc27%
• Magnesium21%
• Omega-319%
• Folate20%
• Calcium24%
• Selenium65%
• Potassium16%
• Vitamin C6%
• Riboflavin46%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 150 g Canned white beans, drained
• 2 whole Eggs
• 70 g Sourdough bread
• 1 cloves Garlic cloves, minced
• 2 tsp Olive oil
• 2 tbsp Fresh parsley, chopped
• 0.3 tsp Chilli flakes
• 0.3 tsp Salt

Method

1. 1

   Heat 1 tsp olive oil with the minced garlic in a small pan over medium heat for 30 seconds. Add 150g drained white beans, 0.25 tsp salt and a splash of 40ml water, and simmer for 3 minutes, crushing a few beans so the sauce turns creamy.

2. 2

   Fry 2 eggs in 1 tsp olive oil over medium heat for 3 minutes until the whites are set. Toast 70g sourdough at the same time.

3. 3

   Spoon the beans over the toast, top with the eggs, and finish with 2 tbsp chopped parsley and 0.25 tsp chilli flakes.