Eggs On Toast Recipe
toasted ciabatta, pinto bean mirepoix
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Ingredients
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Toast
Pinto Bean Mirepoix
Eggs
Method
Toast
- 1
- 2
Toast the Bread
Place the ciabatta slices on a baking sheet and toast in the oven for about 5-7 minutes or until golden brown and crispy.
Pinto Bean Mirepoix
- 3
Cook the Mirepoix
In a medium saucepan over medium heat, add a splash of vegetable broth and sauté the diced onion, carrot, and celery until softened, about 5 minutes.
- 4
Add Garlic and Pinto Beans
Stir in the minced garlic and cook for an additional minute. Add the cooked pinto beans, remaining vegetable broth, salt, and black pepper. Stir to combine.
- 5
Simmer the Mirepoix
Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. Stir in the chopped parsley before serving.
Eggs
- 6
Scramble the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into a bowl, season with salt and black pepper, then whisk them until combined.
- 7