White beans with spinach on toast

White beans with spinach on toast

This is the perfect dish for a weekend brunch with friends; it also makes a great, quick Sunday night meal when you don't feel like cooking.

SERVES 4

olive oil spray

4 eggs

2 tsp olive oil

1 brown onion, diced

1 clove garlic, crushed

2 × 420g cans cannellini beans, drained and rinsed

8 slices mixed-grain bread

80g baby spinach

1 large tomato, diced

¹/³ cup shaved parmesan

Lightly spray a large non-stick frying pan with olive oil and heat on medium-high. Break eggs into pan and cook for 1-2 minutes until whites are set, then slide them out onto 4 warm plates.

Heat olive oil in a large saucepan on medium and cook onion and garlic, stirring, for 5 minutes or until softened. Stir in beans and cook until heated through; meanwhile, put bread in toaster. Add spinach and tomato to bean mixture, stir, and cook until spinach is just wilted.

Add two pieces of toast to the egg on each plate, and spoon over the beans. Top with parmesan and serve immediately.

Tip: if you're only serving two people, try making the full quantity anyway and using the leftover bean mixture to make a dip for your lunch box. Simply place it in a food processor with ¼ cup plain low-kilojoule yoghurt and a tablespoon each of tahini and lemon juice and process until smooth.

Recipe from The No Excuses Cookbook (Viking) by Michelle Bridges, photography by Julie Renouf and Nick Wilson.