What’s for Breakfast?

Here’s a great breakfast recipe that I LOVE to make on the weekends when I have a bit of time and we’re all home!

Bake Eggs in Popped Beans & Cherry Tomatoes (Serves 2)


8oz of cherry tomatoes

1 tsp lemon

1 tbsp olive oil

fresh basil (or dried)

14oz can cannellini beans

pinch fennel seeds

2 large eggs

optional: balsamic vinegar


Halve tomatoes and place in a bowl with lemon juice, olive oil, basil, and sea salt.

Drain beans and place in a pan on high with a pinch of fennel. Leave for 5 minutes. You want them to be “popping” out of their skins.

Pour macerated tomatoes into the pan with 6 tbsps water and let bubble for 1 minute.

Crack eggs into the pan, reduce heat, cover, and let simmer until eggs are cooked to your liking (~4 mins).

Place on a small whole-wheat tortilla and top with a couple slices of avocado. Yummmm