Toasted sourdough gets a creamy layer of white beans with lemon, a poached egg and green parsley and chive oil. A hearty breakfast or brunch dish with crisp bread, soft beans and a fresh, runny yolk.
The base of this toast is simple: crisp sourdough, white beans, egg and fresh herbs. White beans have a mild, slightly nutty flavor, and lemon and olive oil make them creamy without turning them completely smooth. So leave some beans whole when mashing; they give the spread a pleasing, hearty bite. Lemon zest adds fragrance, while the juice brightens the mild bean flavor. Taste the spread before putting it on the bread: the amount of salt and lemon determines how bold the toast will taste.
Well-toasted bread is more than just a base here. Its sturdy crust holds the moist spread and egg together better and contrasts with the soft topping. Sourdough has a pleasant, mild tang, but sturdy country bread works too. Thin, soft slices go limp quickly. Toast the bread just before serving and add the toppings afterward; that way, the bottom stays crisp while the beans and egg are warm.
A poached egg gives the toast a sauce-like yolk, without needing a separate sauce. Keep the water just below a simmer: large bubbles can break up the egg white. A fresh egg will usually hold together better, but even with a less fresh egg, it helps to crack it into a small cup first and gently slide it into the water. Vinegar helps the white set. The yolk is meant to stay soft; serve the egg right after poaching.
The herb oil adds a fresh, green note and distributes the parsley and chives evenly over the dish. Use a small blender or chop the herbs very finely and stir them into the oil. Parsley provides an herbal base; chives bring a mild onion flavor. If you don't have chives, replace them with extra parsley and, if you like, add a little finely grated lemon zest. Keep the oil simple: the lemon in the beans and the egg already provide enough flavor accents.
Serve the toast as a generous breakfast or brunch, perhaps with a simple green salad or some sliced tomato on the side. The quantities are for two substantial slices; for a larger brunch, you can make the bean spread and herb oil ahead and keep them refrigerated, but toast the bread and poach the eggs just before eating. Store the toppings and bread separately, because toast quickly loses its crisp texture once topped. Don't leave prepared ingredients that have been refrigerated at room temperature any longer than necessary.
Put the white beans in a bowl with 1 teaspoon olive oil, the lemon zest, lemon juice, a generous pinch of salt and some black pepper. Mash with a fork until you have a coarse, creamy spread; leave some of the beans whole.
Blend the parsley, chives and 2 tablespoons olive oil in a small blender to make a green herb oil. Season with salt and pepper. Alternatively, chop the herbs very finely and stir them into the oil.
Bring a large pot of water with the white wine vinegar to just below a simmer. Crack an egg into a cup, gently stir the water to create a slight whirlpool and slide the egg into the center. Poach for 3–4 minutes, until the white is set and the yolk is still soft. Remove the egg from the pot with a slotted spoon and repeat with the second egg.
Meanwhile, toast the sourdough until golden brown and crisp. Spread the bean mixture over the slices.
Place a poached egg on each piece of toast. Spoon the herb oil over the top and serve immediately.
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