6 radishes, tops and bottoms removed and thinly sliced
1 spring onion, green stem only, thinly sliced
2 slices of whole wheat bread
2 eggs
Salt and black pepper, as needed
Instructions
Bring a small pot of water to boil.
Using an immersion hand blender, blend the cannellini beans and goat cheese together.
Add a drizzle of extra virgin olive oil to a small skillet and cook the garlic over medium heat for 1 minute. Add the greens and cook until warm and wilted.
In another small skillet, add some extra virgin olive oil and the sliced radishes and cook until soft; 1-2 minutes.
Toast the bread.
Turn down the heat of the boiling water until it just barely bubbles. Directly crack two eggs into the water and cook for 2-3 minutes until the white part has become firm but when you raise the egg with a slotted spoon the yolk is still dark and not light yellow. (If it’s pale yellow it usually is overcooked and will be hard in the middle.)
In two bowls add: the cannellini bean and goat cheese mixture, greens, eggs, radishes and top with chopped spring onions. Sprinkle with salt, add a few cracks of black pepper and serve with toasted bread (it’s great for spreading on top). Enjoy!
Recipe by Italicana Kitchen at https://italicanakitchen.com/healthy-breakfast-bowl/