Friday, July 20, 2012

Recipe: Eggy Greens and Beans on Toast

In the mornings, I need one thing.

No. It's not coffee. I can go for an hour or two without coffee.

Protein is what I need. 

Recently I posted a recipe for one of my typical breakfasts - the "Wee Britain" Fry-up. It's my high-protein, vegetarian variation on an English breakfast.

But  lately I've been having another play on an English staple - beans on toast. My version involves my favorite beans, Great Northern beans (sure, I have a favorite bean -- don't you?). It also includes a heap of spinach.

Along with protein, I like to have greens every morning. I know that greens are not a typical American breakfast food, but don't knock a spinachy breakfast until you've tried it.

Eggy Greens and Beans on Toast

Olive oil
One slice of Food for Life 7 Sprouted Grains Bread - or your favorite multi-grain bread
A big handful of baby spinach
About a half-cup of canned, organic Great Northern beans
One egg
Salt and pepper
Hot sauce (optional)

Step 1: Put the bread in the toaster. Crack the egg into a small bowl or glass and scramble with a fork. Spritz a small pan with olive oil and put over heat.

Step 2: Throw the spinach in the pan and heat until wilty. Add the beans.

Step 3: Pour the egg over the greens and beans. Sprinkle with salt and pepper. Cook, moving it around with a spatula occasionally.

Step 4: Put the toasted bread on a plate. Spoon the eggs and beans over the toast. Sprinkle with hot sauce if you like things spicy.


Ren said...

Healthy and deeeelish! Yum!

We use that Cholula sauce too :)

Catfish said...

For some reason, we Americans have never really understood the glory of beans on toast!