Creamy White Bean and Cheddar Mash with Crispy Kale and a Sunny-Side-Up Egg

1. Prep the Beans

Heat 1 tablespoon of olive oil in a saucepan over medium heat until it shimmers. Sauté garlic until fragrant, about 1 minute. Stir in white beans, heavy cream, and 1/2 cup of water. Bring to a simmer, then lightly mash the beans to a porridge-like consistency, adding water as needed. Mix in grated cheddar and Parmesan. Season with salt and pepper to taste. Keep the mixture warm over low heat.

2. Sauté the Kale

In a large skillet, heat 2 tablespoons of olive oil over high heat until shimmering. Toss in kale, season with salt and pepper, and cook until wilted and slightly crispy, about 4 minutes. Stir in lemon juice and transfer the kale to a separate bowl.

3. Cook the Eggs

Using the same skillet, add the remaining olive oil and heat over medium-high. Crack eggs into the skillet, season with salt and pepper, and fry until the whites are set but yolks remain runny, around 3 minutes.

4. Assemble and Serve

Fold half the scallions into the bean mixture and adjust its consistency with additional water if necessary. Into warm bowls, spoon the bean mixture, top with sautéed kale, and then a fried egg. Garnish with the remaining scallions and freshly grated Parmesan cheese.