This oven roasted broccoli is tossed with canned beans and a garlic miso dressing before baking then served over crunchy toast with a runny poached egg for a quick and easy vegetarian lunch.
The easiest of recipes today.
Things on toast are a very important go to when you need a quick lunch or dinner. And I feel like lots of us are in need of just that at the moment (see also these caprese toasts).
Especially if you're busy entertaining kids or trying to get used to working from home or just don't have enough brain space to think about making an elaborate dinner.
There's barely any effort involved with making this recipe. Simply chop a head of broccoli, drain a tin of beans and toss them in miso paste before roasting. Then toast a few slices of bread, poach some eggs and you're ready to eat.
Why we love these roasted broccoli & bean toasts...
They're so super easy to make which makes them great for a quick lunch or dinner. It's simply a case of roasting your broccoli and beans, toasting bread and poaching a couple of eggs and you're done!
This is also a healthy recipe which is packed with goodness thanks to the broccoli and beans.
You can add whatever you like to these toasts including extra veggies or a different bean or legume like chickpeas or white beans.
This recipe is also vegetarian and can easily be made vegan by leaving out the egg!
Miso Broccoli Toasts Ingredients
Marinade: I used a simple combination of olive oil, crushed garlic, white miso and chilli flakes to toss the broccoli and beans in before roasting to give them loads of umami flavour.
Broccoli: I used fresh broccoli cut into florets but you could also use pre-chopped or frozen.
Beans: I used tinned pinto beans because that's what I had on hand but this would work great with white beans or chickpeas too.
Eggs: Poached to your liking.