White Kidney Bean Pesto Eggs

Looking for an easy and tasty meal idea? Level up your breakfast, brunch or lunch game with these super satisfying and delicious pesto eggs made with locally grown white kidney beans. It’s the perfect addition to any celebration or gathering menu and guaranteed to impress!

Blogger Partner: Symone & Chantel, Double Dose of Vitamin C

Balanced eating dietitians who help adults find balance with food, build sustainable eating habits, and make satisfying food choices confidently without diets or restrictions.

Prep Time:
Cook Time:
Total Time:
1 cup of pesto


White Bean Pesto

  • 1/2 cup cooked or canned white kidney beans, drained and rinsed
  • 2.5 cups baby spinach
  • 1/4 cup fresh basil
  • 2 tbsp water
  • 1/2 ea lemon, juiced
  • 1-2 ea garlic clove
  • 1/4 cup olive oil
  • 1/4 tsp Italian seasoning, dried
  • 3 tbsp Parmesan cheese
  • 1/2 tsp salt, to taste
  • 1/2 tsp black pepper, to taste

Pesto Eggs

  • 2 eggs
  • 2 slices crusty whole grain bread
  • 2 tbsp white bean pesto
  • 1/2 tsp chili flakes
  • black pepper, to taste


  • 1/2 tsp Parmesan cheese, grated


White Bean Pesto

  1. Add cooked beans, spinach, basil, water, lemon, garlic, oil, 3 tbsp Parmesan cheese, and spices to a food processor or blender and pulse/blend until smooth.
  2. Reserve for use.

Pesto Eggs

  1. In a frying pan spread 2 tbsp of pesto and warm over medium heat.
  2. Once pesto is warmed, crack 2 eggs over top. Cover and cook until the egg whites are no longer translucent. This will take about 5-8 minutes.
  3. While the eggs cook, toast bread.
  4. Once the eggs are done cooking, place over top toasted bread and sprinkle with red chili flakes, salt and pepper to taste and Parmesan cheese.


Tip: Use leftover white kidney bean pesto on mac and cheese, sandwiches, wraps or even as a pizza sauce.


Nutrients per serving (1 Tbsp pesto, 1 egg, 1 slice toast), 196 Calories, 10 g Fat, 2.5 g Saturated Fat, 187 mg Cholesterol, 17 g Carbohydrate, 2 g Fibre, 0 g Sugars, 10 g Protein, 324 mg Sodium, 185 mg Potassium, 2 mg Iron

Did you make this recipe?

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