Skip to content
Spinach beans on toast recipe

Spinach beans on toast recipe

0 ratings

Created by The Tesco Real Food 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
  • Healthy
  • Vegetarian
  • Dairy-free

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)
2 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1300kj
    309kcal
    15%
  • Fat

    8g 12%
  • Saturates

    1g 7%
  • Sugars

    2g 2%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 37.7g Protein 15.8g Fibre 10g

Method

  1. 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.
  2. Add the cannellini beans and 150ml water; season and cook for 6-7 mins, stirring often, until thickened.
  3. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.