For the beans:
1 pound dried cannellini beans
1 bay leaf
3 garlic cloves
pinch of salt
2 sprigs thyme
For the baked eggs:
extra-virgin olive oil, for drizzling
2 pints cherry tomatoes
salt and freshly ground pepper
1 cup torn kale leaves
grated parmesan, for garnish
crusty bread, for serving
Special Equipment: 8 ramekins or oven safe bowls
To make the beans:
Place dry beans in a large bowl and cover with a few inches of water. To reduce the cooking time let the beans soak for 8 hours or overnight.
Drain the beans from their soaking water and rinse. Transfer the beans to a heavy cooking pot or Dutch oven. Add bay leaf, garlic cloves, pinch of salt, thyme and cover with 1 inch of water. Bring to a boil over medium-high heat. Reduce heat to low and bring to a gentle simmer. Cook without lid for about 1 ½-2 hours, until beans are fork tender. Beans can be made the day before, cooled and stored in a container for up to 5 days.
To make the baked eggs:
Heat the oven to 400 degrees F.
Place the tomatoes on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast tomatoes until softened, about 15-20 minutes.
Place kale in a bowl and lightly dress with olive oil, salt and pepper. Distribute ½ cup of cooked beans, along with cooking liquid in each baking dish. Top each dish with kale, grated parmesan and an egg. Bake until egg whites are cooked and the yolks are still runny, about 12-15 minutes. Serve immediately with tomatoes and crusty bread.
Note: If you’re in a pinch, you can use 2 15-ounce cans cannellini beans instead. Just add vegetable or chicken broth to dish before baking to keep from drying out.