Peppered White Bean, Kale, and Egg Stack

Peppered White Bean, Kale, and Egg Stack



  • 1 (14.5-ounce) can unsalted Great Northern beans, rinsed and drained
  • 1/2 cup water
  • 1/2 teaspoon grated lemon rind
  • 3/8 teaspoon black pepper, divided
  • 1-ounce Parmesan cheese, grated (about 1/4 cup)
  • 2 teaspoons olive oil, divided
  • 5 cups chopped kale
  • 1/2 teaspoon kosher salt, divided
  • 2 tablespoons white vinegar
  • 4 large eggs
  • 1/4 cup chopped onion
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh flat-leaf parsley
  • 1 plum tomato, seeded and finely chopped
  • 1 garlic clove, minced


  1. Combine beans and 1/2 cup water in a saucepan; bring to a boil. Cook 4 minutes; remove from heat. Stir in rind, 1/8 teaspoon pepper, and cheese; coarsely mash.
  1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add kale and 1/4 teaspoon salt. Cook 3 minutes or until kale wilts, stirring frequently. Remove kale from pan; keep warm.
  1. Wipe the dutch oven clean with a paper towel; return pan to medium-high heat. Add water to pan, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon; place on a paper towel-lined plate.
  1. Combine remaining 1 teaspoon oil, remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a medium bowl. Divide bean mixture evenly among 4 plates. Top evenly with kale, eggs, and tomato mixture.

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