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Summer Squash Toasts with Sun-Dried Tomato White Bean Spread and Eggs

Summer Squash Toasts with Sun-Dried Tomato White Bean Spread and Eggs

Prep time 10 minutes
Cook time 25 minutes
Makes 4 servings




  • 1 Tbsp extra-virgin olive oil
  • 2 medium zucchini, diced small
  • 1 medium summer squash, diced small
  • Kosher salt
  • ¼-½ tsp crushed red pepper flakes (depending on how much heat you like)
  • 4 large eggs
  • 4 large slices of bread (I recommend sourdough or a seeded loaf)
  • Chopped chives for garnish (optional)


  • 1 (15-oz) can cannellini beans, drained and rinsed
  • ⅓ cup sun-dried tomatoes packed in extra-virgin olive oil, drained, patted dry, and roughly chopped
  • 1 large garlic clove, peeled and smashed
  • 1 Tbsp balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 3 Tbsp olive oil from the sun-dried tomato jar
  • 3-4 Tbsp water


1. Add the cannellini beans, sun-dried tomatoes, garlic, balsamic, and a good pinch of salt to the bowl of a food processor. Process for about a minute until relatively smooth (some small pieces of tomato are fine), scraping down the sides of the bowl a few times if necessary. With the processor running, slowly add the olive oil and process until well incorporated. Add the water 1 Tbsp at a time until the spread is smooth and spreadable. Season with extra salt and freshly ground black pepper to taste. Briefly set aside.

2. Heat the olive oil in a large skillet over high heat. When the oil is hot and shimmering (but not smoking!), add the zucchini, summer squash, a large pinch of salt, and crushed red pepper. Cook for about 4 minutes, shaking the pan occasionally, or until the squash is just tender and browned in spots. Transfer to a bowl and cover with foil to keep warm while you cook the eggs.

3. Poach or fry the eggs, depending on your preference.

4. While the eggs are cooking, toast (or grill!) the bread.

5. Assemble the toasts: Spread each piece of toast with a thick layer of sun-dried tomato white bean spread. Top with cooked squash and an egg. Garnish with chives and extra salt and fresh ground pepper if you like, and serve immediately.


In a hurry? Feel free to use your favorite store-bought spread or hummus from Peapod.
Recipe by Serena Wolf of