Warm white beans with garlic and lemon make a hearty base for soft-boiled eggs. Sage-chili oil adds crispy leaves and a gentle heat; toasted sourdough is there to mop up the creamy yolk and oil.
In this dish, the eggs remain firmly at the center: two soft-boiled eggs per person, served on warm white beans that are sturdy enough to catch the yolk. Use canned cannellini or large white beans for a quick meal. Rinse and drain them well; this keeps the base from tasting too much like the liquid in the can and helps the beans heat evenly. Garlic adds depth, while lemon balances the richness of the eggs and beans.
The doneness of the eggs makes a big difference here. Cooking them for about six to seven minutes from the moment they go into gently boiling water usually gives you set whites with a still-runny yolk. Eggs vary in size and temperature, so use the time as a guide and cool them briefly in cold water after cooking. This stops them cooking and makes them easier to peel. For a slightly firmer yolk, cook them for one minute longer.
Sage leaves turn crisp when briefly fried in warm oil; don’t let them brown, as they can taste bitter. Take the pan off the heat before adding the chili flakes so the oil takes on their flavor without the chili burning. It’s easy to adjust the amount of chili. No fresh sage on hand? Dried sage won’t turn crisp, so it isn’t a direct substitute; leave out the leaves and add a few extra chili flakes if you like for a simpler oil.
Lemon zest adds fragrance, while the juice brings bright acidity. Grate only the yellow part of the peel: the white part underneath tastes bitter. Taste the beans before serving and add more lemon juice or salt if needed. A splash of water can help if the beans get too dry as they heat. Warm them gently so they stay soft and don’t fall apart.
Serve the eggs straight away on the beans and spoon over the oil just before eating, so the sage leaves stay crisp. Toasted sourdough provides a crunchy contrast and makes it easy to mop up the sauce. For a meal with a little extra veg, serve a simple green salad on the side; keep the dressing fresh and light so it doesn’t compete with the lemon and chili.
Bring a pan of water to a boil. Carefully lower the eggs into the water and cook for 6½ minutes for a soft yolk. Cool them immediately in cold water and peel once they’re cool enough to handle.
Meanwhile, heat 1 tablespoon olive oil in a small frying pan over medium-low heat. Fry the sage leaves for 30–60 seconds, until crisp. Scoop them out of the pan onto a plate. Take the pan off the heat, stir the chili flakes into the oil and set aside.
Heat the remaining tablespoon of olive oil in a saucepan. Cook the garlic for about 30 seconds without letting it brown. Add the white beans, lemon zest, 1 tablespoon lemon juice and the salt. Warm for 4–5 minutes over low heat, stirring gently. Add a splash of water if the beans look dry; season with black pepper and extra lemon juice if you like.
Toast the sourdough bread. Divide the warm beans between two plates and place two peeled eggs on each plate. Spoon the chili oil over the top and finish with the crispy sage. Serve immediately with the toasted bread.
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