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

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Yummmm. This is one of those recipes that when you first read it, you’re like … I don’t know about this … But really, it’s fantastic. Thanks serious eats!

  • 3 tablespoons olive oil
  • 2 medium garlic cloves, finely minced (about 2 teaspoons)
  • 2 (15-ounce) cans white beans, drained and rinsed
  • ½ 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
  • ¼ cup finely sliced scallion whites and light greens (optional garnish)
  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 ½ 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.
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