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Egg, Kale and Ricotta on Toast

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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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