Peppered White Bean, Kale, and Egg Stack

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Peppered White Bean, Kale, and Egg Stack Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing.

Serves 4 (serving size: 1/3 cup bean mixture, 2/3 cup kale, 3 tablespoons salsa, and 1 egg)


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1 (14.5-ounce) can unsalted Great Northern beans, rinsed and drained
1/2 cup water
1/2 teaspoon grated lemon rind
3/8 teaspoon black pepper, divided
1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup)
2 teaspoons olive oil, divided
5 cups chopped kale
1/2 teaspoon kosher salt, divided
2 tablespoons white vinegar
4 large eggs
1/4 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


Hands-on: 30 Minutes
Total: 30 Minutes

1. Combine beans and 1/2 cup water in a saucepan; bring to a boil. Cook 4 minutes; remove from heat. Stir in rind, 1/8 teaspoon pepper, and cheese; coarsely mash.

2. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add kale and 1/4 teaspoon salt. Cook 3 minutes or until kale wilts, stirring frequently. Remove kale from pan; keep warm.

3. Wipe Dutch oven clean with a paper towel; return pan to medium-high heat. Add water to pan, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon; place on a paper towel-lined plate.

4. Combine remaining 1 teaspoon oil, remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a medium bowl. Divide bean mixture evenly among 4 plates. Top evenly with kale, eggs, and tomato mixture.

Created date

December 2015

Nutritional Information

Calories 264
Fat 10.5 g
Satfat 3.2 g
Monofat 4.1 g
Polyfat 1.6 g
Protein 16 g
Carbohydrate 28 g
Fiber 9 g
Cholesterol 192 mg
Iron 4 mg
Sodium 493 mg
Calcium 286 mg
Sugars 2 g
Est. Added Sugars 0 g