Posh beans on toast

2 slices of sourdough 

butter 

2 eggs 

150g Russian or curly kale, tough stalks removed 

zest and juice of 1 lemon 

1 garlic clove, sliced thinly 

80g Parmesan, shaved 

sea salt

cracked black pepper 

For the beans:

1 tin of butterbeans, drained and beans rinsed with cold water

2 sprigs of thyme 

1 bay leaf

peel of ½ lemon 

sea salt 

1 garlic clove, minced 

extra virgin olive oil