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

Special equipment: Potato masher or food processor

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

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

Procedures

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.