Egg, Kale, and Ricotta on Toast
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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
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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.
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Spread each slice of bread with half of the cheese. Top with kale mixture, dividing evenly.
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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.
Delicious and savory. Spinach worked just as well as a substitute for the kale. Also added fresh basil to the sautee. Recommend this recipe :)