Protein-filled breakfasts are a necessity in our household. Sometimes, it’s a simple as a couple of boiled eggs, but every now and then, it’s fun to up the ante.

Enter my new favorite snack: white bean puree. Think of it as white bean hummus. The beans have crazy amounts of fiber and protein, keeping your digestive system working longer.

At work, I have a drawer that houses a few simple spices and a can of white beans. For a quick snack, I literally open the can, drain the beans, smoosh them with a fork and add some spices. Served with some vegetable crudite, it’s my go to filler snack for when I just need a fill (which, let’s be honest, is like every 10 minutes).

This weekend brunch version punches it up a few more rungs by building additional layers of flavor into both the puree and its toppings. Adding parsley into the puree not only gives it a verdant green color, it brings a fresh vegetal flavor to the forefront, amping up the sweet and spicy garlic and sour lemon. What do we always look for? A perfect balance.

Building those layers further, we fortify the fresh garlic with garlic powder and introduce rosemary into the mix for an unexpected twist. You can very easily play with your favorite herb and spice combinations, here. A little za’atar, for a middle eastern spin, for example.


White Bean Breakfast Bowl

Serves 4
Prep time: 20 minutes


White Bean Puree

  • 1 can of white beans (15oz), drained
  • 2 cloves of garlic
  • Juice of half a lemon
  • 1 sprig of fresh rosemary, stripped and diced
  • 1/2 cup of fresh parsley, roughly chopped
  • 1 tablespoon of garlic powder
  • 1 pinch of chili flakes
  • Salt and pepper, to taste

Bowl Ingredients

  • 4 eggs, sunny side up
  • 1 bag of washed baby spinach
  • Juice of half a lemon
  • 1 teaspoon of oil
  • 2 tomatoes, diced
  • Sunflower seeds to garnish

Method (and a touch of madness)

  • Place all ingredients for the white bean puree into a blender, reserving a few white beans to garnish. Blend until desired consistency is achieved. Add a little bit of oil or water, if you’d like to thin it out.
  • Toss baby spinach in oil and lemon juice. Partially wilt the leaves in a hot pan (around 20-30 seconds). Remove to a bowl but give the leaves space so that they don’t continue to wilt.
  • Fry eggs in the same pan with a little more oil.
  • Assemble: layer bean puree with spinach, top with egg and diced tomato and garnish with leftover white beans and sunflower seeds.

 Guide for the ‘arians:

  • Flexitarian – good
  • Pescetarian – good
  • Omnivore – good
  • Vegetarian – good
  • Vegan – hold on the egg. Perhaps doing a tofu scramble, instead.
  • Gluten free – good
  • Lactose free –good

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