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

  1. Prepare foods from the list.
  2. 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.
  3. Cut the pickles into slices about 3-4 mm thick. Remove the toasted bread from the skillet and cut into triangles.
  4. 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.
  5. Place the toasted bread slices on a plate.
  6. Top the bread with canned beans and sauce.
  7. Add the pickled cucumber slices.
  8. 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.
  9. 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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