Spinach & Bean Egg Toasts with Red Pepper Flakes

This was a spontaneous idea inspired by a can of beans that has lived in my pantry forever – how’s that for food blog glamour? I didn’t know what to expect with this one, but I had a feeling throwing red pepper flakes on it would make it taste good, no matter what. It turns out, beans, spinach, and red pepper are actually a delicious combination! And they looked pretty together, too. Now go raid your pantry for beans and try it for yourself!

And remember, if you make these, I’d love to see. Show me, and you might end up featured in the Yolk Lover’s Guide!

Foto 18-11-17, 11 53 28 AM


  • 1 small can of beans (I used “Pork & Beans” because it’s what I had)
  • 2 cups of uncooked spinach (about 2 big handfuls)
  • 4 slices of bread (I used multi-grain)
  • 4 eggs
  • Red pepper flakes

Estim. Prep & Cooking Time: 20 mins.


  • Add a thin layer of olive oil to a small or medium-sized pan. The pan should be small enough that it will create some depth when you add the beans – which the eggs will cook in. Don’t choose a pan so big that you get a very flat layer of beans.
  • Drain excess liquid from the can of beans, then add contents to the pan. Begin to heat on medium-low.
  • Add the spinach to the beans and stir so that the spinach gets coated with olive oil and there is a good mixture of spinach within the beans. Continue to heat on medium-low for about a minute.
  • Crack each egg into the pan, one at a time, and increase heat to medium.
  • Let the eggs cook for a few minutes, keeping an eye on them. When you see the egg whites start to turn white, cover the pan with a lid, to to help the tops of them cook.
  • This is a good time to toast your bread. I used multi-grain bread that was tough enough for me, so I actually didn’t toast it, and it tasted great. But if you’re using a softer bread that won’t be able to hold all the beans and egg, toast now.
  • Continue to cook until the egg whites are completely white, but the yolk is still soft. You can check this by lightly wiggling the pan to make sure the eggs still jiggle. I like the yolks to be runny for breakfasts like this, so I leave them pretty jiggly, which takes about 7 minutes. If you prefer your yolks to be cooked more, let them cook for a few minutes longer.
  • Once the eggs are cooked to your liking, remove from heat.
  • Use a wide ladle or spatula to scoop each egg onto a piece of bread, making sure to capture a good layer of beans and spinach underneath. You can scoop more beans and spinach onto the toasts after transferring the eggs, too.
  • Sprinkle red pepper flakes all over each toast, and add any additional seasoning you like (I used Trader Joe’s Everyday Seasoning and salt).
  • Admire your toasts, take #yolkporn pics, tag me and enjoy!

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