Easy. Cheesy. Delicious Comfort Food. This dish is perfect for breakfast, lunch or dinner! Cheesy white beans and kale topped with an egg!
My friend Kirsti introduced me to this recipe. It just so happens that her birthday is this week, so I thought I’d share one of her tastiest!
It can be served for breakfast, lunch or dinner – it’s comfort food at its finest! I’d describe it somewhere between savory grits and creamy mashed potatoes – it’s cheesy deliciousness topped with a fried egg and sautéed kale. It comes together quickly and has great flavor! The ingredients are easily interchangeable and it would go well with just about any veggie on top.
Call me crazy, but does anyone else think that the bottom left corner of the photo above looks like a little face from The Muppets? The kale looks like a mustache with jalapeño for the eyes!
- 3 tablespoons olive oil
- 3-4 medium garlic cloves, finely minced
- 2 (15-ounce) cans white beans, drained and rinsed
- ½ cup heavy cream
- ½ cup grated sharp white cheddar cheese or any other white melty cheese on hand (I used a semi soft sheep's milk cheese I needed to use up)
- ½ cup grated Pecorino Romano or Parmesan (plus more for serving)
- Kosher salt and freshly ground black pepper
- 4 cups finely shredded kale
- 3 teaspoons fresh lemon juice
- 4 eggs
- 2 small jalapeños, finely chopped an/or sliced
- Sriracha sauce, to top
- ¼ cup finely sliced scallion whites and light greens
- Heat 1 tbsp olive oil over medium heat. Add garlic and cook until fragrant ~ about 1 minute.
- Add beans, cream, and ½ cup water.
- Once the mixture is warmed through, mash beans lightly with a potato masher or fork.
- Add water, if needed, to create a loose, creamy consistency. Stir in both cheeses and season with salt and pepper. Turn the heat to low and put a lid on it to keep it warm.
- Heat 2 tablespoons olive oil in a large skillet over high heat and add kale, season with salt and pepper, and cook, stirring frequently, until it wilts and start to get a little crisp, about 4 minutes. Stir in lemon juice and place in a bowl.
- Prepare the fried egg. Heat 1 tablespoon oil in skillet over medium-high heat. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes. It is easier to make them individually if you don't have a large pan. If you prefer to cook the eggs yolks a bit more, put a cover on the pan for a minute.
- Add the bean mixture to the plates. Top with kale, then egg. Sprinkle with scallions and jalapeños. Maybe a little Sriracha and eat up!