This dish is perfect for a weekend brunch, if you want to skip the bread you can add the rest on top of greens.

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Serves 4

You will need:
3 cups cannellini beans, soaked and cooked
2 tablespoons olive oil
salt and pepper, to taste
pinch of red chili flakes
1⁄2 teaspoon fresh thyme+extra for serving
4 slices of good country style bread, toasted
8 slices of prosciutto
4 poached eggs
1⁄3 cup grated Parmesan
  1. Heat the oil in a pan and sauté beans with the spices until warm.
  2. Place 2 slices of prosciutto on each piece of toast, top with beans, eggs, Parmesan, and some extra thyme.


Photography by Food+styling+photography by Paul Lowe

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