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Spinach & butter bean toasts with poached eggs

Spinach & butter bean toasts with poached eggs

These toasts make a filling weeknight dinner but also work for lunch or breakfast, and are equally as good topped with a soft-boiled or fried egg

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Source of fibre2 of your 5 a day
  • Serves2
  • CourseBrunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins


  • 260g pack Essential Spinach, washed
  • 1 tbsp Essential OIive Oil
  • 1 Essential Leek, trimmed, halved lengthways and thinly sliced
  • 400g can Essential Butter Beans, drained and rinsed
  • 100ml vegetable stock
  • 3 tbsp essential single cream
  • 1 unwaxed lemon, finely grated zest
  • 10g Essential Parmigiano Reggiano DOP, finely grated
  • 2 Essential Free Range White Eggs
  • 2 slice/s spelt sourdough, or other crusty bread


  1. Put the spinach in a colander and pour over a kettle of justboiled water to wilt. Rinse under the cold tap, then press with a spoon (or squeeze in your hands) to extract as much liquid as possible. Pat dry on kitchen paper and set aside. Meanwhile, heat the oil in a large frying pan over a medium heat and gently cook the leek for 5 minutes.

  2. Add the butter beans and stock to the pan with the leek and simmer for 2 minutes. Stir in the cream, lemon zest and cheese and simmer for another 1-2 minutes. Roughly chop the spinach, add to the pan and season to taste.

  3. To poach the eggs, bring a small saucepan of water to a gentle simmer. Crack in the eggs and cook for 3-4 minutes, until the whites are set. Toast the bread, then pile the spinach and bean mixture on top. Finish with the poached eggs, season them and serve immediately

Cook’s tip

Swap the butter beans for canned cannellini or haricot beans. The leftover cream can go into summer soups, sauces and desserts.


Typical values per serving when made using specific products in recipe


1,948kJ/ 464kcals



Saturated Fat












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