Spinach beans on toast recipe
Created by The Tesco Recipes team
Get your green goodness with this delightful breakfast or brunch dish, featuring seasonal baby spinach and everyone's favourite – egg and beans on toast. Providing 2 of your 5-a-day and high in fibre, this is nutritious and delicious!
See method- Serves 2
- Takes 20 mins
- 309 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 1 garlic clove, finely sliced
- 1 rosemary sprig, leaves picked
- pinch of crushed chillies
- 400g tin cannellini beans, drained
- 150g baby spinach
- 2 slices sourdough bread, toasted
- 2 eggs, poached or fried
- pecorino, finely grated (optional, omit for dairy-free diets)
Each serving contains
- Energy
- 1300kJ 309.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 37.7gProtein 15.8gFibre 10.0g
Method
- Heat the olive oil in a frying pan over a medium heat and fry the garlic, the rosemary leaves and the crushed chillies for 2 mins.
- Add the cannellini beans and 150ml water; season and cook for 6-7 mins, stirring often, until thickened.
- Blitz the baby spinach with 2 tbsp water in a food processor until smooth. Scrape into the beans, then cook for 2 mins or until thickened and bright green. Spoon over the sourdough toast and serve with the eggs, an extra drizzle of olive oil and the pecorino, if you like.
- Tip: Use baby spinach, which has a milder, sweeter taste than mature spinach.
- See more Spinach recipes
