The Kitchen #02: Garlicky White Beans + Jammy Egg + Miso Brown Butter + Crispy Sage

Recipe number two from our resident somatic coach and culinary artist, Stacey O'Gorman.

It has been a big week at Underlena HQ - we launched the Underlena line, our own collection of excellent underwear, for everyday sensuality (naturally). The timing of Stacey’s recipe couldn’t have been better timed - a pot of garlicky beans is exactly the thing I reach for at the end of a big week. There are many things Stacey and I have in common, but I’ve rarely felt more kindred than in this moment revelling in the power of beans and an egg. This one is a luscious one - enjoy.

- Maxine

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This week’s sensual little number was born out of a few things: a trip to Leila’s Shop in Shoreditch (aka the cutest café that ever lived), my ongoing flirtation with a mild gluten intolerance, and my deep, enduring desire to discover new vessels for egg consumption. A girl’s gotta have options.

I popped into Leila’s for lunch with two of my London besties, and one of the dishes we shared was a humble plate of garlicky white beans topped with fall-apart lamb. It was simple, unpretentious, but absolutely unforgettable. The kind of dish that lives rent-free in your brain. It reminded me just how magical beans can be when they’re given the love they deserve. Treated right, they’re creamy, flavourful and an ideal canvas for anything salty, spicy and umami.

Naturally, I was fully prepared to go home and recreate the whole lamby situation — until I saw the price tag on a leg of lamb at the supermarket. Forty quid?! Not today, sweetie. Not today.

So I pivoted. As I do every Saturday, I headed down to my local farmers’ market in Crystal Palace to pick up my weekly veg haul. Now, London is expensive, so I’m picky about what I buy organic, but leafy greens are non-negotiable. I can cope with a non-organic carrot or a capsicum, but a tuft of cavolo nero or a bunch of peppery watercress? That stuff needs to taste like it’s just been pulled from the earth. Call me dramatic, but my brain is firmly wired that way.

I was planning to do my usual brunch eggs with some fried potatoes and wilted greens, but I couldn’t stop thinking about those beans. So I swapped the spuds for silky white beans, built a base of garlic, anchovy and lemon zest, topped it all with a jammy egg, crispy sage, and a drizzle of miso brown butter — and friends, it hit. It was rich, zesty, salty and deeply satisfying.

A proper cuddle in a bowl.

Garlicky White Beans + Jammy Egg + Miso Brown Butter + Crispy Sage

Serves 2

Ingredients:

• 1 x 700g jar of quality white beans (like cannellini or butter beans), drained and rinsed in cold water

• 2 cloves garlic, finely sliced

• 3 anchovy fillets, finely chopped

• Zest of 1 lemon

• ½ tsp chilli flakes (adjust to taste)

• 1 cup (240ml) vegetable or chicken stock

• 2 large handfuls of kale, stems removed, leaves roughly chopped

• Freshly grated Parmesan, to taste

• Salt and freshly ground black pepper, to taste

For the crispy sage:

• A small handful of fresh sage leaves

• Olive oil, for frying

For the miso brown butter:

• 2 tbsp salted butter

• 1 tsp white miso paste

• Juice of 1/2 lemon

For the jammy eggs:

• 2 free-range eggs

• Splash of white vinegar (optional, for easier peeling)

Method:

1. Crisp up the sage:
   In a medium frying pan, heat a generous glug of olive oil (about 3 tbsp) over medium heat. Once shimmering, add the sage leaves and fry for 30–45 seconds until crisp but still green. Remove with tongs or a slotted spoon and drain on kitchen paper. Set aside.
   
   

2. Build the base:
   In the same pan, using the sage oil (top up with a little more olive oil if needed), gently fry the garlic, anchovies, and lemon zest over medium heat. Stir often — you want everything soft and fragrant, not browned (about 1–2 minutes).

   
   Add the rinsed beans to the pan along with the chilli flakes and stock. Bring to a simmer and cook gently for 15–20 minutes, stirring occasionally, until the beans are tender and creamy.
   
   

3. Make jammy eggs:
   Place the eggs in a small saucepan, cover with cold water and add a splash of vinegar if you have it. Bring to a boil. Once it hits a rolling boil, set a timer for 4 minutes and 30 seconds. When time’s up, transfer the eggs immediately to an ice bath (or a bowl of very cold water) to stop the cooking. Once cool, peel carefully and set aside.
   
   

4. Make the miso brown butter:
   In a small saucepan, melt the butter with the miso paste over medium heat, whisking constantly to combine. Let it cook for 2–3 minutes until the butter begins to turn golden brown and foamy. As soon as it darkens slightly and smells nutty, remove from heat and stir in the lemon juice to stop it from burning. Keep whisking until glossy and emulsified.
   
   

5. Finish the beans:
   Add the chopped kale to the beans and simmer for another 2 minutes until wilted. Add a splash more stock if needed — you’re looking for a consistency that’s thick and glossy, but spoonable, not soupy. Stir in a small handful of grated Parmesan and season with salt and pepper to taste.
   
   

6. Assemble & serve:
   Spoon generous ladles of the beans into wide bowls. Top each with a peeled, sliced jammy egg, a drizzle of the miso brown butter, and a few crispy sage leaves. Finish with a little extra Parmesan and some more chilli flakes. Devour!
   

   Let us know if you make this, we’ll be diving in when we’re next in the kitchen. Follow Stacey O’Gorman’s Finger Food for more lush recipes and musings.