YOUR SOLIN GENERATED RECIPE
Egg and White Bean Toast with Fresh Berries
Toasted sprouted bread topped with a creamy lemon-garlic white bean mash and soft-boiled eggs, served with a side of juicy fresh strawberries.
INGREDIENTS
2 slices Sprouted Grain Bread
1/2 cup White Cannellini Beans (rinsed)
2 Large Eggs
1 cup Fresh Strawberries
1 teaspoon Extra Virgin Olive Oil
Pinch of Garlic Powder
Squeeze of Fresh Lemon
PREPARATION
Bring a small pot of water to a boil and gently lower the eggs into the water, cooking for 6 to 7 minutes for a jammy yolk.
While eggs cook, place the rinsed white beans in a small bowl with olive oil, garlic powder, and a squeeze of lemon juice.
Mash the bean mixture with a fork until mostly smooth but still slightly textured.
Toast the sprouted grain bread until golden and crisp.
Spread the white bean mash evenly over the two slices of toast.
Remove eggs from the water, peel under cold running water, and slice in half.
Place the egg halves on top of the bean mash and season with a pinch of sea salt and black pepper.
Serve the toast immediately with a side of fresh strawberries.