Bacon, Egg, and White Bean Hummus on Sourdough Toast
This crispy-edged fried egg over white bean hummus with bacon is perfect for any meal of the day. The key, of course, is the interplay of textures. To make a fried egg with a perfect runny yolk, just-set white, and those delectable crispy edges takes a special pan: one that keeps the oil and heat perfectly under the egg, without running to the sides of the pan. It takes the superpower of Anolon X, the first nonstick cookware engineered for better searing and caramelization.
- Yield:
4 Servings
Ingredients
- 1 (15.5 ounce) can cannellini beans, drained
- 1 small garlic clove
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 6 slices hardwood smoked bacon, halved crosswise
- 4 large eggs
- 4 slices country style sourdough bread, toasted
- 1/4 cup microgreens
Directions
1. Combine the beans, garlic, olive oil, tahini, lemon juice, and salt in the bowl of a food processor; puree. Transfer the white bean hummus to a bowl.
2. Heat a large nonstick skillet over medium heat. Add the bacon and cook, turning occasionally, until crisp, about 8-9 minutes. Transfer bacon to a plate covered with paper towel and drain.
3. Return the skillet to the stove and heat the bacon fat over medium heat. Add the eggs to the skillet and cook until the edges of the egg are crisp, the whites are set, and the yolk is cooked but still runny, about 3 to 4 minutes.
4. While the eggs cook, spread each toasted sourdough slice with a thick layer of the white bean hummus. Top with 3 pieces of the bacon. When the eggs have finished cooking set them on top of the bacon slices. Garnish with the microgreens and serve immediately.