Creamy Brothy Beans on Toast with a Spicy Basil Oil

1. Make the beans: heat a skillet over medium-high heat, then add olive oil, diced lemon, and diced shallot. Cook the lemon and shallot until caramelized, soft and brown in some spots. Add in white beans, @brodo broth packet, salt and pepper. Reduce heat to low and let beans cook until thickened, about 10 minutes. Right before the beans are done cooking, add in grated parmesan cheese and stir into beans until creamy.
2. While the beans are cooking, make the basil oil: add in all ingredients into the bowl of a food processor or blender and blend for about 1 minute. Set basil oil aside; any extra can be kept at room temperature for up to 3 days or in the fridge for up to 1 week.
3. To assemble, top each slice of toasted sourdough with 1/2 of the beans, a sliced jammy egg, then spoon over basil oil. Top with extra toppings as desired - basil, red pepper flakes, or sea salt. Enjoy!