3 roma tomatoes
Peel tomatoes and slice into 1/2 inch slices. Arrange slices on a baking sheet. Sprinkle each with a little smoked salt, a little sugar, and then drizzle the top with olive oil. Place under the broiler for about 8-10 minutes or until the top of the tomato begins to blacken. Set aside to cool.
2 cloves garlic (thinly sliced)
2 handfuls fresh spinach
3 tablespoons water
salt & pepper
Heat a large frying pan over medium heat. Add three tablespoons of olive oil. Once the oil begins to smoke, throw the garlic into the pan and remove pan from the heat. The garlic will continue to cook in the hot oil. Once the garlic is toasted, pour in a few tablespoons of water to stop the cooking. Toss the spinach in the warm dressing until it wilts. Season with salt and pepper.
White bean purée:
1 can cannellini beans (or 1 cup prepared dry beans)
1 clove of garlic
zest from 1 lemon
1 tablespoon fresh herbs (oregano or rosemary)
1 tablespoon champagne vinegar
1 teaspoon white miso
3-4 tablespoons olive oil
salt & pepper
Place all ingredients except the olive oil, salt, and pepper into a food processor and blend until ingredients are broken down. Add enough olive oil to loosen the consistency and blend until smooth. Season with salt and pepper.
In a cast-iron grill pan, grill slices of Italian bread that have been brushed with olive oil. Once the bread is toasted, spread white-bean purée on to each slice. Top that with spinach, oven-dried tomatoes, and an egg cooked to your liking. Garnish with parmesan cheese.