This warming wintery recipe is just the thing for a hearty brunch, a simple lunch, or a comforting supper. You can cook the beans and squash in advance and make the kale too. That way, it’s all ready to go, all you need to do is fry the eggs. We like to pile the butter beans and squash on toast, but it’s equally good without.
Preparation time 15 minutes | Cook time 1 hour 15 minutes | Serves 4
4 tablespoons extra virgin olive oil
A colander of washed curly kale leaves, stripped off the stalk
1 medium onion, finely sliced
2 garlic cloves, thinly sliced
350g squash, peeled and cut into 1-2cm cubes
1 good pinch of chilli flakes
500ml vegetable stock
1 large jar cooked butter beans about 400-500g
1 tablespoon small capers
A small handful of sage leaves
4 slices of good country bread or sourdough for toasting
Sea salt and freshly ground black pepper
For the eggs
4 Stonegate Estate Organic eggs
½ tablespoon olive oil
A big knob of butter
A small handful of sage leaves
Sea salt and freshly ground black pepper
To make the crispy kale, preheat the oven to 100ºC/80ºC (fan). Toss the kale leaves in a tablespoon of olive oil and give it a good pinch of salt. Arrange the leaves in a single layer over one or more large baking trays. Place the kale in the oven and close the door, but not all the way. We pop a wooden spoon in the way so there’s a small gap at the top of the oven door. We find this lets the moist air out, and the kale dries out better. Cook the kale for 30-35 minutes, turning once or twice, until the kale is glass brittle. Remove from the oven and set aside.
Place a large heavy pan over a medium/high heat. Add the remaining olive oil and when it’s hot, add the thinly sliced onion, cubed squash, and the garlic. Sprinkle over the chilli flakes and season everything with sea salt and freshly ground black pepper. Cook the squash and onions for 15-20 minutes, stirring regularly.
Pour in the stock and bring to the simmer. Cook gently, stirring every so often until the squash is almost tender. About 10-15 minutes. Stir in the butter beans and the capers. Finely chop the sage and add this too. Continue to cook the squash and beans until the sauce has thickened and everything smells and tastes delicious. Keep warm while you toast the bread, butter it, and divide it between warmed plates. Spoon the squash and beans over the toast and crunch over some of the crispy kale.
Set a frying pan down over a medium high heat. Add the oil and the butter, and when it’s bubbling away crack in the eggs. Season them lightly and drop the sage leaves around them as they are sizzling. You can either baste the eggs with the hot butter or flip them over. Either way, when the eggs are done to your liking, lift them out of the pan and set them down on the beans and kale. Serve at once.
