Spinach & Beans on Toast

Ingredients 

• 2 slices hearty bread (sourdough, multigrain, or your favourite) 
• 1 tbsp olive oil (plus extra for drizzling) 
• 2 cloves garlic, minced 
• 1 × 540ml can white beans (cannellini or navy beans), drained & rinsed 
• 2 cups fresh spinach (or baby kale mix) 
• ½–¾ cup water + ½ tsp vegetable bouillon paste (or ½ cube), mixed — add more as needed to reach your desired saucy consistency
• ½ tsp chili flakes (optional) 
• Salt & pepper, to taste 
• 2 eggs 
• 2 tbsp grated Parmesan (or vegan Parmesan) 
• lemon zest, fresh parsley, balsamic glaze (Optional toppings)

Instructions 

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant, keeping it from browning. 

2. Stir in the 540ml of white beans, then add the spinach. Pour in the water + bouillon mixture, allowing the greens to wilt and create a light creamy sauce. Season with salt, pepper, and chili flakes. 

3. Cook for 4–6 minutes until beans are warmed through and mixture is saucy. If it becomes too thick, add a splash of extra water. Taste and adjust seasoning. 

4. Toast bread until crisp and golden. Set aside. 

5. In a separate pan, fry eggs sunny-side-up (3–4 minutes) or however you like them. 

6. Spoon the warm bean mixture over toasted bread. Top with an egg and grated Parmesan. 

7. Add optional lemon zest, parsley, or balsamic glaze and drizzle with a little olive oil.

Tips and Tricks

• The bean mixture makes 2–3 portions and stores well in the fridge for up to 4 days — just reheat and serve with fresh toast and eggs for a quick, protein-packed breakfast or lunch