I was wanting to use up things in the fridge today, and I also had no leftovers for us for lunch. So, I made something up.
Eggs with Balsamic White Beans and Tomatoes
3-4 tbsp extra virgin olive oil
1/4 red onion, minced
1/2 large tomato, diced medium
1/4 of a small bunch of kale, diced medium
1 can drained cannellini beans
1 tbsp balsamic vinegar
1 slice gluten-free bread
Kosher Salt and Pepper
Fresh basil, chiffonade (optional)
In a large saute pan heat the olive oil over medium heat. Add in the minced onion and cook for a few minutes until slightly tender.
Add in the diced tomato and kale. Saute together letting the kale wilt slightly, but not until completely soft. Season with.
Pour in the beans, mix everything together, and season with salt and pepper.
Drizzle the vinegar over the mixture and lower the heat to medium low. Crumble in 3/4 of the slice of bread. Stir all together and proceed to the next step.
Cook two eggs over easy in another saute pan.
Split the bean mixture among two shallow bowls or plates. Place an egg atop each. Crumble the remainder of the bread over the entrees. Garnish with basil.