wholeliving

Egg, Kale, and Ricotta on Toast

Lightly sauteed 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.

This recipe is featured in the "Power Foods" cookbook.
The Martha Stewart Show, January 2011
  • Yield Serves 2
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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

Directions

  1. Heat 1 tablespoon oil in a medium skillet over medium-high burner. 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. Top with kale mixture, dividing evenly.

  3. Heat remaining 1 tablespoon oil in another skillet over medium burner. 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.

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