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Fennel & Bean Sourdough Toast
Serves 1
份量22 minutes
总时间配料
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
步骤
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 💛
Serves 1
份量22 minutes
总时间