Fennel & Bean Sourdough Toast

• 분량: Serves 1
• 총 시간: 22 minutes

재료

120g cannellini beans (drained)

150g cherry tomatoes

½ shallot, thinly sliced

½ tsp fennel seeds

1 tsp olive oil

Pinch of chilli flakes

Salt & black pepper

Fresh basil leaves, torn

1 egg

Zest of ¼ lemon

1 slice sourdough (60–70g)

100g cottage cheese

방향

Toss beans, tomatoes, shallot, fennel seeds, torn basil, oil, chilli and seasoning in a dish

Bake at 200°C for 15 mins until the tomatoes burst

Make a well, crack the egg in. Back in for 6–8 mins until the white's set

Stir through lemon zest

Toast sourdough, spread cottage cheese on generously

Spoon the whole lot over the top. Drizzle of olive oil and extra basil to finish

The cannellini beans are brilliant for keeping your blood sugar steady and give consistent energy instead of that mid-morning crash where you're face-first in the biscuit tin. That makes a real difference for women in midlife.

No fuss. No faff. Just proper food that does your body good 💛

Save this one for your next brunch - enjoy 😊

I've also put together a free guide with high-protein, high-fibre recipes just like this one. All quick to make, genuinely filling, and designed for women in midlife who want to eat well without spending all evening in the kitchen.

Drop the word GUIDE in the comments and I'll send it straight to you 💛