White Kidney Bean Pesto Eggs

Ingredients

• 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
• 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