Avocado Toast with Spicy White Beans & Fried Egg

A unique take on the suddenly-popular Avocado toast, Chef Frank Brigtsen’s recipe brings the cajun flavor to this California favorite.


 1 16-oz can Blue Runner® Creole Cream Style Navy Beans
 ½ tsp salt
 2 tsp Sriracha hot chili sauce
 ¼ tsp granulated garlic
 1 tsp extra virgin olive oil
 2 ripe avocados
 ¼ cup very finely diced red onion
 1 tsp lime juice
 1 tsp salt
 1 pinch white pepper
 4 slices hearty, whole-grain bread
 4 eggs, fried



In a mixing bowl, add the Blue Runner® Creole Cream Style Navy Beans, ½ teaspoon salt, Sriracha hot sauce, granulated garlic, and olive oil. Stir until well blended. Set aside.


In a separate mixing bowl, add the avocados, red onion, lime juice, 1 teaspoon of salt, and white pepper. Using a large kitchen spoon, coarsely chop and mash the avocados. Mix until well blended. Set aside.


Toast the bread. While the bread is toasting, fry the eggs.


To assemble, spread a generous layer of the spicy beans on each slice of toast. Top with a layer of the mashed avocado. Top with a fried egg and serve immediately.

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