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


Ingredients:
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.