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

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

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

Ingredients

• 2 Carrot Tops, Minced
• 1/4 cup Parmasean Cheese, Grated
• 1/4 cup 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

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
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
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 🍳