This dish is perfect for a weekend brunch, if you want to skip the bread you can add the rest on top of greens.
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
- Heat the oil in a pan and sauté beans with the spices until warm.
- Place 2 slices of prosciutto on each piece of toast, top with beans, eggs, Parmesan, and some extra thyme.
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