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Drain and rinse butter beans.
Add beans to a hot pan with a glug of olive oil.
Fry until golden, crispy and starting to burst.
Add grated parmesan, lemon zest, and black pepper.
Give it a quick stir.
Create a couple of wells and crack in 2 eggs.
Turn the heat down to low and cook until the egg whites have set, but yolks are still runny.
Scatter with some chopped chives.
Serve on top of toasted sourdough.