Recipe: Rosemary White Beans With Fried Egg

This simple recipe combines white beans with an egg fried to your personal preference for a savory, filling meal that can be served at any time of the day.

by Lori Rice
PHOTO: Lori Rice

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 white beans and a fried-egg make it a meal that can be served at breakfast, lunch or dinner.

Servings: 4


  • 1 tablespoon extra virgin olive oil
  •  1, 2-inch sprig rosemary
  • 2 to 3 kale leaves, stems removed and leaves chopped fine
  • 1 (15 1⁄2-ounce) can white 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

Read more: Here’s everything you need to know to get started with sourdough.


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 wilts, about 1 minute. Pour in the white 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.

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For each serving, place a piece of toast on the plate. Top with 1⁄4 of the white beans. Then top with a fried egg. Garnish with rosemary, and sprinkle with course pepper.

Sidebar: A Sourdough Sidebar

Sourdough is slow-fermented bread that doesn’t require
commercial yeast in order to rise. Instead, bakers make it 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.

This recipe originally appeared in the January/February 2021 issue of Chickens magazine. Want more “egg-cellent” recipes to put those backyard beauties to use? Check out back issues of Chickens—each issue contains a delectable recipe you can find in the “In the Kitchen” column. And if you need something good to make today, head over to our Recipes section for more delicious dinner (or breakfast, lunch or even snack time) options! Let’s get cracking!

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