Toast with Egg, Canned Beans and Pickles
by Editorial Staff
A hearty and tasty breakfast made from simple ingredients – crispy toast, tender canned beans, juicy pickled cucumber slices and fried eggs. Cooking for 10-15 minutes, and the result will delight even a gourmet. Try it!
Cook: 15 mins
Servings: 1
Ingredients
- White toast bread – 2 slices
- Egg – 1 pc.
- Pickled cucumbers – 50-70 g
- Canned beans – 80 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 1 tbsp
- Fresh parsley (for decoration) – 1 sprig
Directions
- Prepare foods from the list.
- Heat vegetable oil in a skillet over medium heat. Place the bread slices in a skillet and fry for about 2-3 minutes on each side, until golden brown and crispy.
- Cut the pickles into slices about 3-4 mm thick. Remove the toasted bread from the skillet and cut into triangles.
- Crack the egg into a skillet and fry for about 3-4 minutes so that the protein is completely cooked and the yolk remains runny.
- Place the toasted bread slices on a plate.
- Top the bread with canned beans and sauce.
- Add the pickled cucumber slices.
- Place a fried egg on top of the bread, beans and cucumbers. If desired, pre-shape the egg by trimming the egg white around the edges. Sprinkle the egg with a pinch of salt and black pepper.
- Toast with fried eggs, canned beans and pickles is ready. Garnish with a sprig of herbs if desired and serve. Enjoy your meal!
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