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

Recipe by Sharon123
READY IN: 30mins


  • 3
    tablespoons olive oil
  • 2
    medium garlic cloves, finely minced (about 2 teaspoons)
  • 2
    (15 ounce) cans white beans, drained and rinsed
  • 12
    cup unsweetened almond milk (or other non dairy milk or cream)
  • 2
    ounces grated parmesan cheese (plus more for serving)
  • kosher salt & freshly ground black pepper
  • 3
    cups finely shredded kale
  • 1
    teaspoon lemon, juice of
  • 14
    cup finely sliced scallion (whites and light greens)


  • 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, almond milk, 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.
  • 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.
  • 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.
  • 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.