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Epicurious

Egg, Kale, and Ricotta on Toast

Lightly sautéed greens transform a standard egg-and-toast breakfast into a special morning meal that could also serve as a light supper. The kale adds a healthy boost of calcium, folic acid, and carotenoids, as well as vitamin K.

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
4 cups chopped trimmed kale (about 1 large bunch), preferably Lacinato
3 tablespoons water
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
2 slices rustic bread, toasted
3 tablespoons ricotta cheese
2 large eggs

Preparation

  1. Step 1

    Heat 1 tablespoon oil in a medium skillet over medium-high. 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.

    Step 2

    Spread each slice of bread with half of the cheese. Top with kale mixture, dividing evenly.

    Step 3

    Heat remaining 1 tablespoon oil in another skillet over medium. Crack eggs into skillet, one at a time. Cook until whites are just set, about 2 minutes. With a spatula, carefully place an egg on each bruschetta, and serve.

  2. nutrition information

    Step 4

    (Per Serving)

    Step 5

    Calories: 313

    Step 6

    Saturated Fat: 4.2g

    Step 7

    Unsaturated Fat: 14g

    Step 8

    Cholesterol: 12mg

    Step 9

    Carbohydrates: 27g

    Step 10

    Protein: 12.7g

    Step 11

    Sodium: 731mg

    Step 12

    Fiber: 1.3g

Power Foods
TagsToastSandwichEggKaleLeafy GreensVegetableRicottaCheeseDairyMainBreakfastLunchBrunchVegetarianNut FreeEasyCookbooks
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