Makes 1 serving

1 c. white beans, soaked overnight and cooked in water until tender, water to cover retained
1 clove garlic, minced
1 Tbs. olive oil
1 egg
1 tsp. vinegar
salt and black pepper to taste

In a small pot, heat the olive oil and the garlic for about 1 minute on medium, until just sizzling. Add the beans and their cooking water. Season with a pinch of salt and pepper. Use an immersion blender or transfer to a food processor to purée. Add salt and pepper to taste.

Bring a separate small pot of water to boil, and add the vinegar. Crack the egg into a small bowl. Turn off heat completely, and slowly drop the egg into the pot of water. Cover pot and let sit for about 5 minutes to poach. Carefully lift the poached egg with a slotted spoon and top on a bowl of the bean puree. Serve immediately.

Source: Not Eating Out in New York