Egg, Kale and Ricotta on Toast
By BCrisp
Rate this recipe
4/5
(1 Votes)
Ingredients
- 2 Tbsp extra-virgin olive oil
- 2 garlic cloves, crushed
- 4 cups chopped trimmed kale
- 3 Tbsp water
- 2 TBSP fresh lemon juice
- 1/2 tsp coarse salt
- Freshly ground pepper
- 2 slices rustic bread, toasted
- 3 Tbsp ricotta cheese
- 2 large eggs
Details
Servings 2
Preparation
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.
Spread each slice of bread with half of the cheese. Top with kale mixture, dividing evenly.
Heat remaining 1 Tbsp oil in another skillet over medium. Crack eggs into skillet, one at a time. Cook until white are just set , about 2 minutes. With a spatula, carefully place an egg on each bruschetta, and serve.
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