Eggs, Kale, and Ricotta on Toast

Posted by & filed under Sustenance.

Eggs, Kale, and Ricotta on Toast
Serves: 2
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 4 cups chopped, trimmed kale, stem removed (about 1 large bunch)
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon coarse salt
  • Freshly ground pepper
  • 2 slices rustic bread, toasted
  • 3 tablespoons ricotta cheese
  • 2 large eggs
  1. Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Cook garlic until barely golden, stirring frequently, about 1 minute. Add kale and the water; cook until tender, stirring occasionally, about 8 minutes. Add lemon juice and salt, and season with pepper; stir to combine.
  2. Spread each slice of bread with half of the cheese.
  3. Top with kale mixture, dividing evenly.
  4. Heat remaining 1 tablespoon of oil in another skillet over medium heat. Crack eggs into the skillet, one at a time. Cook until whites are just set, about 2 minutes. With a spatula, carefully place each egg on each piece of toast, and serve.


Print Friendly

Leave a Reply

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: