Food. Foraging. Plating. Fun.

Lemony Cannellini Bean Toast w/ Carrot-Top Pesto & Baked Egg Yolk

Name: Lemony Cannellini Bean Toast w/ Carrot-Top Pesto & Baked Egg Yolk
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Carrot Tops, Minced; Parmasean Cheese, Grated; Walnuts; Lemon, Zested and Juiced; Pumpernickel Bread; Can of Rinsed and Drained Cannellini Beans; Red Chili Flakes; Microgreens

Author: allisonjhazen

Category: Breakfast, Interesting Ingredients, No Food Waste, Vegan / Can Be Made Vegan, Vegetarian

Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins

Avocado 🥑 Toast is delicious … Cannellini Bean Toast w/ carrot tops 🥕 is even more delicious (& nutritious) !!!

Print Recipe

Ingredients

0/8 Ingredients

Adjust Servings

2 Carrot Tops, Minced
1/4 cups Parmasean Cheese, Grated
1/4 cups Walnuts
Lemon, Zested and Juiced
Pumpernickel Bread (Or Bread of Your Choice (I used a biscuit cutter to get the fun round shapes here))
Can of Rinsed and Drained Cannellini Beans
1 tsp Red Chili Flakes
Microgreens

Instructions

0/3 Instructions

Step 1 To make the pesto: 🌿 Combine 2 C carrot tops 🥕, 1/4 C Parmesan cheese 🧀, 1/4 C walnuts, & the juice of one lemon 🍋 Drizzle in olive oil and blend until pesto consistency is reached // Salt🧂& Pepper to taste
Step 2 For the Bean Toast filling: Combine 1 can drained and rinsed cannellini beans, 1/4 C olive oil, 1 TB chili flakes, 1 TB garlic powder, 2 TB dried shallots, 1/4 C fresh minced carrot tops 🥕 & the juice & zest of 2 lemons 🍋. Salt🧂& Pepper to taste. Purée half the mixture and leave rest whole for texture
Step 3 Top toasted bread w/ carrot-top pesto 🌿, whole cannellini beans, & a baked egg yolk 🍳. To make the baked egg yolk, gently place a raw egg yolk in an olive-sprayed ramekin and bake at 350 for about 7 minutes. This is a delicious, protein and vitamin-packed way to start your day! ☀️ *** To make vegan: Sub in vegan Parmesan & omit the egg 🍳

Follow Me!