Beans and Greens With Runny Egg

Name: Beans and Greens With Runny Egg
Ingredients: 3 tablespoons extra-virgin olive oil; 5 garlic cloves, thinly sliced; Kosher salt, to taste; 1 large yellow onion (350 grams), chopped; 2 tablespoons (15 grams) chopped pickled cherry peppers, plus 2 tablespoons brine and additional sliced for garnish; 2 small or 1 large bunch curly kale (380 grams), leaves stripped from the stems and torn into bite size pieces; 2 15.5-ounce (439 grams) cans cannellini beans, drained and rinsed; 1/2 cup heavy cream; 1 tablespoon (15 grams) Dijon mustard; 1/2 lemon, juiced; Freshly ground black pepper; 4 cooked eggs with runny yolks, such as fried with a runny yolk or 6-minute soft-boiled with an equally runny yolk; Flaky salt, to serve; 4 slices sourdough bread, toasted, buttered and salted for serving; 1 8-ounce (226 grams) piece of Camembert cheese, cut into 4 wedges