Sweet Potato, White Bean, 6-Minute Egg Toast

In my never-ending search for higher protein, higher fat breakfasts that are easy, delicious and satisfying, I stumbled on this flavor-packed winning combination of sweet potato, white bean spread with rosemary, garlic and lemon and my favorite six-minute egg on top. It's a little bit of heavy lifting in the morning, so I make the sweet potato slices and the spread the day before. 

Time: 30 minutes
Servings: Two
Level: Medium

Print this recipe!

---

INGREDIENTS

• 1 large sweet potato (cut into four ½-inch slices lengthwise)
• 1 14-ounce can, Navy or Cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1 garlic clove, finely minced
• ¼ teaspoon dried rosemary
• ¼ teaspoon lemon zest
• 4 eggs (room temperature)
• olive oil, salt and pepper

PREPARATION

1. Preheat oven to 400°.
2. Place the sweet potato slices on a rimmed baking sheet, on each side brush generously with olive oil, then sprinkle with salt and pepper.
3. Bake sweet potato for 20 minutes. 
4. Heat a skillet to medium heat and add 1 tablespoon of olive oil. 
5. Add garlic and rosemary and cook for about 20 seconds.
6. Add drained beans and cook for about 1 minute until heated through. Add lemon zest.
7. Remove skillet from heat and mash the beans with either a masher or a fork. Set aside.    
8. Bring some water to a rolling bowl. Lower the eggs slowly in the water with a slotted spoon. Time for exactly 6 minutes.
9. While cooking the eggs, prepare some ice and water. As soon as they finish cooking, place them in the ice bath until cool (about 2 minutes).
10.  To plate, arrange a sweet potato slice, spread some smashed beans on it and then peel an egg and place on top.