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

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A few weeks ago 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.

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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.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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