Toasty, sesame-crusted eggy bread meets smoky romesco beans with a salty hit of feta. An ultra-satisfying veggie dinner or brunch plate.
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Serves
4
Bread
Eggs
Soy Sauce
Sesame Seeds
Butter Beans
Fresh Parsley
Feta
Olive Oil
For The Romesco:
Sun-Dried Tomatoes
Roasted Red Peppers
Bread
Roasted Almonds
Sun-Dried Tomato Oil
Sherry Vinegar
Serves
4
Bread
Eggs
Soy Sauce
Sesame Seeds
Butter Beans
Fresh Parsley
Feta
Olive Oil
For The Romesco:
Sun-Dried Tomatoes
Roasted Red Peppers
Bread
Roasted Almonds
Sun-Dried Tomato Oil
Sherry Vinegar
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Step 1.
Drain the roasted peppers and add them to a blender along with the sundried tomatoes, bread, almonds and their oil. Blitz until smooth. Taste and season with salt, black pepper and a splash of sherry vinegar – it should be punchy and tangy. Pour into a bowl and set aside.
Step 2.
Crack the eggs into a bowl and whisk in the soy sauce. Pour the sesame seeds onto a plate. Pick the parsley leaves and discard the stems.
Step 3.
Dip both sides of each bread slice into the egg mixture, then press one side into the sesame seeds. Set aside.
Step 4.
Heat a drizzle of olive oil in a frying pan over a medium heat. Once hot, fry the bread, sesame-side up, until golden on both sides. Transfer to a plate lined with kitchen paper.
Step 5.
Tip the butter beans into a large pan with the romesco sauce. Set over a medium heat and stir together until warmed through, loosening with a splash of water if it’s too thick. Taste and adjust with more salt, pepper or vinegar if needed. (You can also serve the beans cold – just stir the two together.)
Step 6.
Cut each toast slice into quarters. Spoon the beans into bowls, crumble over the feta and top with parsley leaves. Serve with the sesame toast on the side.
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