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

Too lazy to make grits? If you have a can of beans, problem solved.

J. Kenji López-Alt

Updated April 15, 2024

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Why It Works

Canned beans stand in as a quick and efficient substitute for grits.
Adding an egg makes it a complete breakfast.

Recently, I woke up with one thing on my mind: grits.

That thought was quickly followed by another one: too lazy.

I mean, there are instant grits, but if you want really perfect creamy, tender, corn-y grits, it requires a non-trivial amount of stirring and coaxing (and dairy) to get them there. So instead, I did what I often do in times when I'm dealing with bouts of extreme laziness: I reached for a can of beans. Cooked briefly with some aromatics and mashed up with plenty of dairy and cream, they make a great breakfast.

It isn't quite grits, but it satisfies the same desire for comforting creaminess, while having a uniquely delicious flavor of its own.

A bowl of creamy mashed white beans with kale and a fried egg in a bowl with a fork. — Serious Eats / J. Kenji López-Alt

Know what else is delicious? Sautéed kale. And, of course, most breakfasts (not to mention most other meals of the day) are better with a runny egg on top. Put 'em all together and you've got a breakfast that's fast enough to pull together on even the laziest of mornings, while still being delicious enough to pass the all-important does-it-impress-my-wife? test.

November 2013

Recipe Details

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

Cook 30 mins

Active 30 mins

Total 30 mins

Serves 4 servings

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Ingredients

3 tablespoons olive oil
2 medium garlic cloves, finely minced (about 2 teaspoons)
Two (15-ounce) cans white beans, drained and rinsed
1/2 cup heavy cream
3 ounces grated sharp white cheddar cheese
2 ounces grated parmesan (plus more for serving)
Kosher salt and freshly ground black pepper
3 cups finely shredded kale
2 teaspoons juice from 1 lemon
4 large eggs
1/4 cup finely sliced scallion whites and light greens

Directions

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, cream, 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.

Special Equipment

Potato masher or food processor

Nutrition Facts (per serving)
616	Calories
38g	Fat
42g	Carbs
30g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	616
% Daily Value*
Total Fat 38g	48%
Saturated Fat 16g	81%
Cholesterol 253mg	84%
Sodium 1118mg	49%
Total Carbohydrate 42g	15%
Dietary Fiber 10g	36%
Total Sugars 3g
Protein 30g
Vitamin C 43mg	214%
Calcium 511mg	39%
Iron 7mg	37%
Potassium 1097mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.