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.
WHITE BEANS BREAKFAST TOAST
WITH TOMATO CONFIT AND A FRIED EGG
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
1 package Brick Street Farms microgreens
salt and pepper, to taste
For the beans:
For the tomatoes:
For the toast: