My husband loves buffalo sauce and all things ranch dressing, so I created this combo which marries the two into matrimonial bliss! It’s super easy and filling too!
See the Tips and Tricks section below the recipe for options!
Yield: 4 servings
Suggested cooking tools: Large baking sheet, parchment, medium saucepan or skillet
Ingredients:
1 recipe of my Vegan Ranchy-Rancherson Dressing
4 eggs
4 pieces of bread (I used a gluten-free variety)
2 cans cannellini beans, rinsed and drained
1/4 cup sriracha or chili garlic hot sauce (I used Cholula Chili-Garlic Hot Sauce)
4 tablespoons vegan butter (I used Earth Balance Vegan Buttery Spread)
How-to:
Prepare the Vegan Ranchy Rancherson Dressing. Store it in the refrigerator until you are ready to use it.
Heat the oven to 400 degrees.
Remove the center (about a 2-3 inch circle) of each piece of bread. See the image below this recipe for an example. Place each piece of bread onto a parchment lined baking sheet.
Toast the bread in the oven for 2 minutes. Flip it over and toast for 2 more minutes. Remove from the oven.
Crack an egg onto each piece of bread (into the “hole”). See the image below this recipe for an example.
Place the baking sheet into the oven and bake the “egg toast” for approximately 10-15 minutes, or until the egg is cooked to your preference. I broke the egg yolk around the 8 minute mark to ensure it baked evenly, as I don’t like runny egg yolks.
While the egg toast bakes, make the beans. Melt the butter in a medium skillet on medium heat. Add the drained and rinsed beans and the hot sauce. Cook until warm, 3-4 minutes. Remove from the heat.
Make the bean toast: Serve a spoonful of beans over a piece of egg toast and top with the Vegan Ranchy Rancherson dressing. Add additional hot sauce if desired.
Eat and enjoy!
Tips and Tricks:
Don’t have time to make my Vegan Ranchy Rancherson Dressing? Use bottled dressing instead.
Don’t have time to bake the egg toast? Just make the beans and serve over a warm tortilla with the dressing (and an egg if you have time). It is definitely super YUMMY too!
You can also cook the egg toast on a stove top if you don’t want to bake it in an oven. I sometimes eat an egg like this without beans and call it “Egg in the Nest”!
Store leftovers in sealed containers in the refrigerator.
Did you make this recipe? Leave me a comment or a send me a message below! I love to hear how people made my recipes their own!
Or, post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
Tortilla serving option
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Food preparavtion, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
