I have patience for monotony. Example: I took peanut butter sandwiches for lunch nearly everyday from age 6 to age 17. I’s taken much convincing for me to really believe there are people who won’t eat leftovers. However, this is a lovely compromise. Pre-cooked beans (even some like these) and quick-cooking spinach make a quick base for the freshly fried egg, yielding a meal that bring the best of leftovers to perfection of fresh. Feel free to use any spring greens you have– chard, tender kale or collards, and a braising mix would all work well.

Chili Fried Egg over Greens & Beans

3/4 c white beans, cooked
2 c spinach, rinsed, or other greens
Oilkale on table
Chili flakes, to taste (a pinch)
1 egg
Optional: Parmesan, etc, to taste

Toss the beans and spinach together in a microwave-safe bowl. Microwave for 2-3 minutes, or until the spinach is wilted and the beans are hot. Meanwhite, heat a small frying pan or griddle with oil. When hot, sprinkle with chili flakes and break the egg into it. Cook the egg, flipping if desired, until it is a solid or runny as you like. Top the beans and spinach with the egg, and cheese, if desired.