About this recipe
Images are illustrative; follow the written ingredients and food-safety instructions.
These recipes have not been kitchen-tested; cooking times can vary with equipment and ingredients. They offer ways to enjoy extra-virgin olive oil with vegetables, beans, grains, fish and fruit.
Oleocanthal is a naturally occurring compound in virgin olive oil. Laboratory findings are interesting, but they do not establish that a particular meal treats inflammation or prevents disease. Its amount varies between oils and cannot be measured by tasting a recipe. Enjoy the oil as food, not as a replacement for medical treatment. Read The Oleocanthal Molecule: Extra Virgin Olive Oil as Nature’s Daily Anti-Inflammatory Shield and the scientific review of oleocanthal for context.
Choose an extra-virgin olive oil you like. A peppery finish can be pleasant, but it does not tell you the exact oleocanthal content. Keep the bottle closed in a cool, dark cupboard, away from the stove. Several recipes add a little oil at the end for its fresh flavor; extra-virgin olive oil is also suitable for ordinary cooking. See the related MemContinuity publication.
Measurements: 1 tablespoon = 15 mL; 1 teaspoon = 5 mL. Cup measures are approximate US cups. Salt and pepper may be adjusted to taste. Wash produce before use.
Recipe
Warm tomatoes and creamy beans make a satisfying topping for toast; a measured drizzle of olive oil finishes each plate.
Serves: 2 | Prep: 10 minutes | Cook: 12 minutes
Ingredients
- 2 thick slices whole-grain or sourdough bread
- 2 tablespoons (30 mL) extra-virgin olive oil, divided
- 150 g (about 1 cup) cherry tomatoes, halved
- 150 g (about 1 cup) cooked cannellini beans, drained and rinsed if canned
- 1 small garlic clove, finely chopped
- 1 teaspoon lemon juice
- 2 large eggs
- 2 tablespoons chopped parsley or torn basil
- Salt and black pepper, to taste
Instructions
- Toast the bread and set one slice on each plate.
- Heat 1 tablespoon of the oil in a frying pan over medium heat. Add the tomatoes and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the beans and garlic. Cook for 2–3 minutes until the beans are hot. Remove from the heat, stir in the lemon juice and season to taste.
- In a separate nonstick pan, heat 1 teaspoon of the oil over medium heat. Cook the eggs until both whites and yolks are firm, approximately 4–5 minutes.
- Spoon the beans and tomatoes over the toast. Top each with an egg and herbs, then drizzle with the remaining 2 teaspoons of oil.
Kitchen note: For easier cutting, serve the bean mixture and egg beside the toast instead of on top. Contains egg and usually wheat/gluten.
Storage and food safety
Refrigerate perishable foods within 2 hours, or within 1 hour if the surrounding temperature is above 32°C / 90°F. Store refrigerated leftovers at 4°C / 40°F or below, use most cooked leftovers within 3–4 days, and reheat cooked leftovers to 74°C / 165°F. See the USDA Food Safety and Inspection Service’s Leftovers and Food Safety guidance.
Food allergies and texture needs differ. Check packaged ingredients and adapt or omit toppings to suit the people eating. If someone has a swallowing difficulty, follow their clinician’s or speech-language professional’s individual guidance rather than assuming a recipe is safe for them.
