White bean toasts with creamy cannellini beans, sun-dried tomatoes, and crunchy vegetables on thick toast with a crispy olive oil fried egg!
Ingredients
1tablespoonunsalted butter
1large shallot, sliced
115 ounce cancannellini (or other white) beans, drained and rinsed
¼cupwater
¼cupchopped sun-dried tomatoes, in oil
4sturdy sandwich bread slices
Radishes, sliced thin
Cucumber, sliced thin
4large eggs, olive oil fried
Fresh tarragon
Olive oil, garnish
Sea salt, garnish
Instructions
In a small to medium pot, add butter over medium heat. Once melted, add sliced shallot and cook for a minute. Stir in drained and rinsed beans, sun-dried tomatoes, and 1/4 cup water. Simmer for a few minutes and then mash lightly with a potato masher or fork. Some lumps are okay.
Toast bread and slice veggies thin.
For egg, add about 1/4 cup of olive oil in a large skillet. The olive oil should coat the entire pan. Heat over medium heat. Once hot, crack in eggs. Cook for about 2-3 minutes until eggs start to get crispy around edges and whites are mostly cooked. Then use a spoon to spoon the hot oil over each egg, cooking the top of the egg.
For serving, add a big smear of bean paste to each piece of toast. Top with sliced veggies and a drizzle of oil from sun-dried tomatoes. Add a few fresh tarragon leaves and a crispy fried egg on the side. Season with coarse sea salt and serve while warm.