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This easy satisfying recipe is one of those dishes where you turn basic staple ingredients—white beans, sourdough, tomatoes, and eggs—into a delicious, comforting meal that can be enjoyed pretty much any time of day. I especially love the switch-up for a comforting breakfast to start my morning.

What I love most about this recipe is how uncomplicated, yet high quality ingredients unite to become greater than their individual parts. High quality olive oil, in season tomatoes, creamy heirloom white beans, fluffy yet perfectly crunchy sourdough bread, nutritious microgreens and over easy eggs all come together to make a simple to make yet bursting with flavor breakfast to switch up your normal routine.



Simple to make yet bursting with flavor breakfast to switch up your normal routine.

MAKES: 4 servings

TIME: 15 minutes + inactive cooking time

RECIPE BY: Sarah Subrize


For the tomatoes

1 cup olive oil

1 Tbsp balsamic vinegar

1 small shallot, thinly sliced

1 pint cherry tomatoes (2 cups, left whole)

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

4 cloves garlic, crushed

For the toast

4 slices good quality sourdough bread

½ pound rancho gordo alubia blanca bean

4 eggs

1 package Brick Street Farms microgreens

salt and pepper, to taste


For the beans:

  1. Cook beans according to directions on package: In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) Add the beans and enough water to cover by about 2 inches. Bring to a full boil for 10-15 minutes. Reduce the heat to very gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1-3 hours. Salt when the beans start to soften and add more water if necessary to keep the beans fully submerged.
  2. Drain the beans. Reserve some of the liquid to store leftover beans in. You will have about a cup or so leftover bean safter making toasts.

For the tomatoes:

  1. Preheat the oven to 300 degrees F. In a medium baking dish, Whisk together the olive oil and balsamic vinegar until combined. Add the tomatoes, thinly sliced shallot and crushed garlic cloves to the baking dish. Toss gently to mix. Note: Note: Tomatoes should be mostly submerged in the olive oil. Bake uncovered for 30 minutes to 1 hour or until the tomatoes have wrinkled and softened, but not totally burst.

For the toast:

  1. Brush pieces of bread with olive oil then toast until crispy. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Top with as many tomatoes as your heart desires, another drizzle of olive oil, drizzle of balsamic and sprinkle with sea salt and pepper to taste.
  2. Top with an egg prepared and seasoned how you like. Finish with generous sprinkle of Brick Street Farms microgreens and season to taste. Enjoy!