Peppered White Bean, Kale and Egg Stack

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Peppered White Bean, Kale and Egg Stack

This layered vegetarian dish is both a nice array of textures and flavors. Great Northern beans are creamy and have a relatively neutral flavor, making them a wonderful base for this dish.

Prep Time30

Total Time30

Course: Breakfast

Cuisine: American

Keyword: agar agar gelatin, dragon fruit, strawberries, desssert, plant based desserts vegan desserts, vegetarian desserts, breakfast, easy breakfast, great northern beans, kale, plant based, vegetarian

Servings: servings

Calories: 264kcal

Cost: $5

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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