Oven-Baked White Beans in Broth with Soft-Boiled Eggs

Instructions

1. Place the beans in a large bowl. Cover with water and let soak for 12 hours or overnight at room temperature. Add water, as needed, so the beans are always covered. Rinse and drain.
2. With the rack in the middle position, preheat the oven to 325°F (165°C).
3. In a Dutch oven or ovenproof pot over medium heat, brown the onion in the oil for 10 minutes. Add the Parmesan rind, thyme, beans and broth. Mix well. Bring to a boil. Skim as needed. Add the garlic, spices and lemon zest. Season lightly with salt and pepper. Cover and bake in the oven for 1 hour or until the beans are tender and the broth has thickened slightly.
4. Remove the beans from the oven and let sit for 15 minutes.
5. Remove the Parmesan rind, garlic and thyme sprigs from the pot. Press the garlic cloves with your fingers to extract the flesh and mix into the beans. Adjust the seasoning. Compost the Parmesan rind, garlic skins and thyme sprigs.
6. In a small pot of simmering water, cook the eggs for 6 minutes for a runny yolk. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 2 minutes. Delicately peel the eggs under cold running water and pat dry.
7. Divide the beans among four shallow bowls. Top with an egg. Drizzle with olive oil. Season with pepper and sprinkle with fleur de sel. Serve with a green vegetable, Parmesan cheese shavings and toasted bread, if desired.