White beans and greens on garlic toast, with a fried egg

Uses 3 cups of Sunday's beans

Kale and garlic wilted into creamy beans, piled on toast rubbed with garlic, a runny egg on top. Twenty minutes, one pan.

20 min · serves 4

You need

• 3 cups cooked white beans, with ½ cup of their broth (from Sunday)
• 1 large bunch lacinato kale, stems stripped, leaves sliced
• 5 tbsp olive oil, divided
• 3 garlic cloves, 2 sliced and 1 whole
• Pinch of red pepper flakes
• ½ lemon
• 4 thick slices country bread
• 4 eggs
• Kosher salt and black pepper
• Grated parmesan, to serve

How to make it

1. Heat 3 tbsp oil in a large skillet over medium heat. Add the sliced garlic and pepper flakes and cook 1 minute, until the garlic is pale gold.
2. Add the kale and a pinch of salt and toss with tongs 3 to 4 minutes, until it's dark green and wilted.
3. Add the beans and their broth. Simmer 4 to 5 minutes, pressing some of the beans with the back of a spoon, until it's thick and creamy. Season with salt, pepper and a squeeze of lemon. Keep it warm over low heat.
4. Toast the bread until deeply golden. Rub one side of each slice with the cut side of the whole garlic clove and drizzle with oil.
5. Fry the eggs in the remaining oil in a nonstick pan over medium heat, 2 to 3 minutes, until the whites are set and the yolks still runny. Season with salt and pepper.
6. Pile the beans and greens on the toast, top each with an egg, and finish with parmesan and more olive oil.

Swiss chard or spinach work in place of kale. Spinach needs only 1 minute.