Breakfast Beans & Toasties

5/3/2025

Prep Time:10 Min
Cook Time: 15 Min

Yields: 2 Toasties

What You Need

I went a little nutty buddy with the pea shoots. They are totally optional you guys and won't impact the recipe in any way.
Refrigerate any additional beans in an airtight container in the fridge for 4 days, or, serve them on the side of your toasties.

Empty the beans in to a small, covered pot set to medium low. Warm thoroughly.
Brush both sides of each slice of bread with EVOO. Heat a grill pan to just below medium heat and once heated, grill your sourdough slices on both sides until grilled beautifully & crisp.

In the meantime, start heating a Tbsp. or so of EVOO in a non-stick skillet set to just below medium. Whisk together the 4 eggs with salt, pepper, and pepper flakes, and pour them in to the skillet. Use a rubber spatula to work the outsides of the eggs in to the center, working the center out to the outsides as the eggs scramble in the skillet. Continue until your eggs are cooked / scrambled to your liking. I much prefer a stiffer scramble, but cook them until they're done the way you like. This should take under 5 minutes.
Preheat your oven to BROIL 500 F / HIGH. Get your grilled toast on to a parchment lined baking sheet. Divide your egg scramble between both toasts. Use a slotted spoon to scoop up some of the beans, letting SOME of the bean juice go before spooning your beans on top of your egg scramble. Top each toast with roughly 1/4 C of extra old, aged white cheddar.
Place the toasties under the broiler just until that cheese is nice and melty. Remove the tray and set it on to a wire cooling rack. Transfer your toasties to serving plates. Garnish the toasties with additional pepper flakes if desired, green onions, and some gorgeous pea shoots to finish off the presentation. ENJOY!