This is a super simple and super delicious Peppered White Bean, Kale and Egg Stack recipe that you can have just about any time. Obviously if you eat eggs can you put eggs in the dish and it does make it more of a breakfast type of dish but the great Northern beans are a fantastic side dish all by themselves.
So, feel free to make a large batch to use for another time. They will also freeze well.
Peppered White Bean, Kale and Egg Stack doesn’t take long to make and the biggest downfall is probably having to use 2 pans. But as plant=based eaters we are used to dirty dishes and lots of pans.
Start with the beans
Start off by making the beans. If you are using canned, retain the aqua fava for another dish, then rinse them off and pop them in a sauce pan. Just heat them up for about four minutes and then start the match. Add some crushed black pepper and the grated Parmesan Cheese. Keep them on a low heat to keep them warm while you prepare the other ingredients.
Kale and eggs
Use a large stock pot or a Dutch oven or any type of larger pot that you have. Do not use a pot that is too large since you’re going to use it to poach the eggs and that will make it a bit difficult. Chop the kale down a bit so it is more of bite-size when it gets done. Next, put some olive oil in the pat and wilt down your kale. Stir it often. When done put that in a bowl, set aside.
Prepping for eggs
Next you will add your water and vinegar to the hot pot. One of the tricks to poaching eggs is make sure you use a good vinegar, and after you’ve heated the water to boiling, turn it down to simmer.
One trick to poaching eggs – Then take your slotted spoon and create a whirl pool or Vortex in the water. By getting the water spinning when you drop the egg and it helps hold it together while it’s poaching. Trust your timing on this because you won’t be able to really see you the egg is cooked so using a timer is best. It’s done in three or four minutes and you’re good to go. Carefully remove it with a slotted spoon making sure to get the spoon under the egg. Pick it up slowly and let it drain. It is now ready for your plate.
Tomato Topping
The tomato topping can be made ahead of time or while your beans are cooking. You can get as extravagant or simple as you want with it. I didn’t have cilantro so I left it out and it was still super delicious.
Impress your friends and make this for a morning brunch or if you have guests over everyone will thoroughly enjoy it. And it takes no time at all to put this gourmet meal on the table.
This is one of many great breakfast recipes you ca enjoy as a plant-based eater.
Peppered White Bean, Kale and Egg Stack
Ingredients
- 1 14.5 can unsalted great Northern beans, rinsed and drained
- 1/2 cup of water
- 1/2 teaspoon grated lemon rind
- 3/8 teaspoon freshly ground black pepper
- 1 ounce vegetarian Parmesan cheese grated
- About 1/4 cup
- 2 teaspoons of olive oil
- 5 cups chopped kale
- 1/2 teaspoon kosher salt
- 2 tablespoons white vinegar
- 4 large eggs
- 1/4 r 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.
Instructions
- 1.Combine the beans and 1/2 cup water in a sauce pan bring to a boil. Cook four minutes; remove from heat. Stir in the rind, 1/8 teaspoon of the pepper, and cheese; coarsely mash.
- Heat a Dutch oven over medium high heat. Add 1 teaspoon of the oil to the pan; swirl to coat. Add the kale and 1/4 teaspoon of the salt and cook three minutes or until the kale welts, stirring frequently remove the kale from the pan; keep warm.
- Wipe the Dutch oven clean with a paper towel; return the pan to medium high heat. Add water to the pan, filling 2/3 full; bring to a boil. Reduce the heat; simmer. Add the vinegar, break each egg into a custard cup. Gently pour the eggs into the pan; cook three minutes or until the desired degree of doneness. Carefully remove the eggs with a slotted spoon; placed on a paper towel lined plate.
- Combine the remaining 1 teaspoon oil, remaining quarter teaspoon pepper, remaining quarter teaspoon salt, onion, and remaining ingredients into a medium bowl. Place the meat bean mixture on each of 4 plates top with the kale, eggs, and tomato mixture.
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