In the Kitchen

White beans take on the aromatic, earthy flavor of fresh rosemary in this recipe for seasonal comfort food. A combination of tangy sourdough with the beans and a filling fried egg make it a meal that can be served at breakfast, lunch or dinner. SERVINGS: 4

INGREDIENTS

• 1 tablespoon extra virgin olive oil

• 1, 2-inch sprig rosemary

• 2 to 3 kale leaves, stems removed and leaves chopped fine

• 1 (151⁄2-ounce) can cannellini beans, drained

• 1⁄2 teaspoon ground black pepper

• 1⁄4 teaspoon fine sea salt

• 2 large slices of sourdough, toasted and cut in half • 4 large eggs, fried to preference • rosemary leaves for garnish • course ground black pepper for serving

PREPARATION

Add the olive oil to a medium skillet. Place the rosemary sprig in the oil. Heat over medium-low, gently moving the rosemary around in the oil. If it begins to sizzle, reduce the heat to low. Cook for 5 minutes. Add the kale, and swirl the pan or stir just until

the kale is wilted, about 1 minute. Pour in the beans. Increase the heat to medium, and cook 2 to 3 minutes, just until the beans are heated through. Stir in the pepper and salt. Remove the rosemary stem and discard. For each serving, place a piece of toast on the plate. Top with 1⁄4 of the beans. Then top with a fried egg. Garnish with rosemary, and sprinkle with course pepper.

Lori Rice is a writer, photographer and nutritional scientist. You can visit her online at www.loririce.com and www.fakefoodfree.com.

Sourdough is slow-fermented bread that doesn’t require commercial yeast in order to rise. It’s instead made with a live fermented culture, a sourdough starter, which acts as a natural leavening agent. Its tangy flavor, chewy texture and crisp, crackly crust make sourdough great for this recipe.