Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg

By mahto

Ingredients

• 3 3 3 tablespoons olive oil
• 2 2 2 medium garlic cloves, finely minced (about 2 teaspoons)
• 2 2 cans 2 (15-ounce) cans white beans, drained and rinsed
• 1/2 1/2 1/2 cup heavy cream
• 3 3 3 ounces grated sharp white cheddar cheese
• 2 2 2 ounces grated Parmesan (plus more for serving)
• Kosher salt and freshly ground black pepper
• 3 3 3 cups finely shredded kale
• 2 2 1 teaspoons juice from 1 lemon
• 4 4 4 eggs
• 1/4 1/4 1/4 cup finely sliced scallion whites and light greens

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add garlic and cook until aromatic, about 1 minute. Add beans, cream, and 1/2 cup water. Bring to a simmer, then mash beans lightly with a potato masher. Add water until a loose, porridge-like consistency is reached. Stir in cheddar and Parmesan cheese and season to taste with salt and pepper. Keep warm.

Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add kale, season with salt and pepper, and cook, tossing and stirring frequently, until wilted and starting to crisp, about 4 minutes. Stir in lemon juice and transfer to a bowl.

Heat remaining tablespoon oil in skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes.

To serve, stir half of scallions in white beans and adjust consistency with water as necessary. Transfer to warm bowls, top with sautéed kale then with a fried eggs. Sprinkle with remaining scallions and grate some Parmesan over the top. Serve immediately.