Open-Face Crispy Egg and White Bean Sandwich
An Open-Face Crispy Egg and Bean Sandwich is pretty much heaven on a slice of bread!
Yep. Bread alone is pretty much heaven, but topped with this white bean spread, sweet roasted cherry tomatoes, spicy arugula, and a crispy fried egg, you might as well shoot me now. This Egg and Bean Sandwich is SO GOOD.
This dish is inspired by one of my favorite local cafes, Sweet Butter Kitchen. Not only do I absolutely LOVE the food there, but it’s just the cutest little place ever. Try going there for brunch on the weekend, forget it. You’ll wait forever. To me, that’s the sign of a great restaurant.
They make this Egg and Bean Sandwich that I simply adore so I had to attempt to recreate it, with my own twist of course.
Mission accomplished.
It’s bright flavors and colorful presentation literally make me want to face-plant into that runny yolk. And I’m typically a scrambled or hard boiled egg girl all the way! But in an Egg and Bean Sandwich, my vote goes to Mr. Runny.
Creating this sandwich requires several easy steps, most of which can be done ahead of time.
Breakfast, lunch, or dinner, put this Egg and Bean Sandwich recipe in your rotation. YES!
Open-Face Crispy Egg and White Bean Sandwich
Description
An Open-Face Crispy Egg and Bean Sandwich is pretty much heaven on a slice of bread!
Ingredients
- 1 cup arugula
- 4 slices multigrain bread, lightly toasted (I used an artisan loaf)
- 4 eggs
Roasted Cherry Tomatoes
- 1/2 cup cherry tomatoes (halved)
- Drizzle of olive oil (about 1 teaspoon)
- Pinch of salt (about 1/8 teaspoon)
White Bean Puree
- 1 cup canned cannellini beans (drained and rinsed)
- 1/4 cup olive oil
- 1 teaspoon fresh squeezed lemon juice
- 1/4 teaspoon salt
Lemon Dressing
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400 degrees. Place the tomatoes on a sheet pan and toss with olive oil and salt until coated. Roast in the oven for 5-7 minutes until tomatoes begin to burst. Set aside.
- Make the bean puree. In a food processor fitted with a steel blade blend the beans, olive oil, lemon juice and salt until smooth. Set aside.
- Make the lemon dressing. Whisk together the lemon juice, olive oil and salt until well combined. Set aside.
- Begin to assemble the sandwiches. Toss the arugula with a little bit of the dressing until lightly coated. Spread the white bean puree on each slice of bread. Top each slice with arugula and some roasted tomatoes, as much or as little as you like.
- Heat a pan over medium/high heat and add 1 to 2 tablespoons of olive oil. Crack the eggs directly into the oil. I do 2 eggs at a time, leaving space in between. Sprinkle them with salt and pepper. Cook until the bottoms begin to brown and get crispy, about 1-2 minutes. Remove the eggs and place them directly on top of your bread slices. Serve immediately!
Notes
*You will have extra dressing. Store in the fridge and use throughout the week for other recipes!
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