Lightly mash the kidney and cannellini beans in a large bowl.
Add the spring onions, garlic, pesto, parsley and basil, and mix well until combined.
Mix in one egg and the flour, and season to taste with salt and pepper.
To save time, this step can be done the night before.
Form the mixture into 12 evenly sized bean balls, dusting your hands with a little extra flour to prevent sticking. Set aside.
Heat half the olive oil in a pan and quickly fry the kale, carrots and cherry tomatoes for 3 minutes.
Remove the vegetables from the pan and divide them between 4 bowls.
Next, slowly fry the bean balls in the remaining oil, turning regularly, for 4 – 6 minutes, or until golden brown. Remove from the pan and set aside.
To make the sauce, empty the contents of the sachet of KNORR Saucy Meatballs Dry Cook-in-Sauce into the same pan in which you cooked the bean balls, and stir in the water. Return to the heat and cook, stirring often, for about 5 minutes, or until thick and saucy.
In the meantime, quickly fry the 4 eggs in a separate non-stick pan.
Add the bean balls back into the sauce and stir to coat. Spoon 3 bean balls plus a helping of sauce into each bowl, on top of the vegetables.
Serve immediately with the fried eggs, avocado halves, spoonsful of basil pesto, and a sprinkling of mixed seeds.