Mediterranean Brunch Toast
Hello, welcome to Kelly’s Kitchen! My husband Alex was away on business this week, so I was cooking for one. I rarely cook meat when I am only cooking for myself, instead I typically turn to dishes where the egg is the star of my meal. Ramen with an egg, baked sweet potato topped with a poached egg – that sort of thing. Today I want to share the Mediterranean Brunch Toast I made for myself this week. (I had it for dinner, though!)
The Summary
Today we are making Mediterranean Brunch Toast
Be sure to find the shoppable key ingredients and equipment
Mediterranean Brunch Toast
Mediterranean Brunch Toast
This recipe makes enough of the bean mix for a second toast, in case you’re cooking for two, or are happy with leftovers. The veggie and bean mix is completely customizable. I am going with orange and red mini bell peppers, red onion, and Northern Beans. You could add in olives, switch the beans to chickpeas, go with green bell peppers, add cucumber! And don’t forget your favorite mix of fresh herbs.
I will start by toasting the bread. I like to toast a thick slice of country bread low and slow, with olive oil until both sides are golden.
Once the bread is toasted, if you like garlic, rub the surface of one side of the bread with a cut garlic clove. Set the toast aside.
Moving on to the bean mixture, use the same pan you toasted the bread in and add a good drizzle of olive oil to the pan. Let the oil heat up over medium heat. Once the oil is hot, add the diced onion and the peppers. Sprinkle with a pinch of kosher salt and sauté until the onion begins to turn translucent and then add the rinsed beans.
Stir the chopped fresh herbs into the bean mixture and reduce the heat to low. Drizzle with more olive oil if desired and stir occasionally while we get the feta and egg cooking.
In a separate, small nonstick pan, heat a drizzle of olive oil over medium heat. Then, crumble about ¼ cup of feta cheese into the pan.
When the feta begins to melt together a little, reduce the heat to low and crack an egg into the feta. Once the egg white turns opaque on the bottom, cover the pan with a lid. Check the egg often and once the egg white has cooked through cut the heat and uncover.
Cut the heat under the bean mixture. We are ready to plate and serve! Spoon about half of the bean mixture onto the toast and drizzle with olive oil.
Slide the feta and egg out of the pan, on top of the beans. Season with black pepper, flaky sea salt and more chopped fresh herbs. And that’s it!
Apparently frying eggs in cheese is quite a trend on social channels. I hadn’t tried it until now, but I will say it’s fun and delicious! This is a filling, nutritious and super easy meal for one (or two). I hope you give this recipe for Mediterranean Brunch Toasts a try. I really love beans on toast and when you top it all off with an egg fried in feta and olive oil, you’ve really created a masterpiece! Take care and be well, xo Kelly
Key Ingredients and Equipment
Made In Cookware 3-Piece Pan Set | Di Oro Silicone Spatula Set | Nesting Mixing Bowl Set | OXO Precision Pour Glass Oil Dispenser | Jacobsen Finishing Salt
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