Go Back
+ servings
Roasted broccoli and beans on toast with a poached egg

Miso Roasted Broccoli & Bean Toasts

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.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 499kcal


  • 2 tablespoon Olive Oil
  • 3 cloves Garlic crushed
  • 1 tablespoon White Miso
  • Pinch Chilli Flakes
  • 1 head Broccoli cut into florets
  • 1 400g tin Beans drained and rinsed
  • 1 Lemon juiced
  • Salt and Pepper
  • 2 Eggs
  • 2-4 slices Crusty Bread toasted


  • Heat the oven to 200°C/400°F. Mix the olive oil, garlic, miso and chilli flakes in a bowl then add the broccoli and beans and toss to coat in the mixture. Season well.
  • Roast for 15-20 minutes until they begin to brown and char. While they're roasting toast the bread and poach the eggs to your liking.
  • Take the broccoli out the oven and squeeze over the lemon. Serve topped with a poached egg and a side of toast if desired.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 499kcal | Carbohydrates: 60g | Protein: 23g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 810mg | Potassium: 1139mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2132IU | Vitamin C: 273mg | Calcium: 204mg | Iron: 6mg