Creamy White Bean Toasts with Roasted Tomatoes, Fried Egg and Basil Oil

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray, toss them with 15 ml (1 tbsp) olive oil, 1 grated garlic clove, half of the salt, and the red pepper flakes. Roast for 15 to 18 minutes at 220 °C / 425 °F, until wrinkled and juicy.

2. 2

   2. While the tomatoes roast, make the basil oil: blend or crush the basil with 30 ml (2 tbsp) olive oil, a pinch of salt, and a few drops of the lemon juice until you get a loose green sauce. Set aside.

3. 3

   3. In a food processor or using a masher, combine the cooked white beans with the Greek yogurt, the remaining garlic clove, the rest of the lemon juice, 15 ml (1 tbsp) olive oil, the water, and some black pepper. Blend until thick yet spreadable. Adjust salt to taste.

4. 4

   4. Toast the bread slices. You can do this in the oven at 220 °C / 425 °F for 4 to 6 minutes, turning halfway through, or in a skillet until golden. Once toasted, brush the bread with some of the remaining olive oil.

5. 5

   5. Heat a nonstick skillet over medium heat and add some of the remaining olive oil. Fry the eggs for 2 to 3 minutes, until the whites are set and the yolks remain soft. Season with a pinch of salt and black pepper.

6. 6

   6. Spread each toast with a generous layer of white bean cream. Spoon the roasted tomatoes and their juices on top, then place one fried egg over every double portion or distribute them across the 8 toasts as you like.

7. 7

   7. Finish with the basil oil, extra basil leaves, a little more black pepper, and serve immediately while the bread is still crisp and the spread is warm.