Add the egg into a sauce pan, fill with water, just enough to cover the egg, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the egg sit there for 10 to 11 minutes to end up with a perfectly hardboiled egg

In the meantime, heat a large fry pan with a medium heat and add in the olive oil, after a couple of minutes add in the slices of baguette, cloves of garlic and almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove the pan from the heat

Transfer the ingredients into a mortar, making sure to reserve the olive oil in the pan, then add in the saffron and a pinch of sea salt

Once the egg is hardboiled and peeled, add the yolk into the mortar with the rest of the ingredients, using a pestle, pound down until you get a paste-like texture, finely chop the egg whites and set aside

Heat the same fry pan with a medium heat, after a couple of minutes add in the onion, mix continuously, after 4 minutes and the onion is translucent, add in the white wine, raise to a high heat and simmer

After 3 minutes and the alcohol has been cooked off, add in the mixture from the mortar and the vegetable broth, gently mix together until well mixed and bring to a boil, then add in the white beans (drained and rinsed) and season with sea salt & black pepper, gently mix together, then place a lid on the pan and lower to a low-medium heat

After simmering the beans for 10 minutes remove the lid, add in the chopped egg whites and give it one final gentle mix, then remove from the heat

Transfer into a large serving dish and garnish with chopped parsley, enjoy!