Egg Kale And Ricotta On Toast Recipes

Steps:

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

Steps:

• 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 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.
• (Per Serving)
• Calories: 313
• Saturated Fat: 4.2g
• Unsaturated Fat: 14g
• Cholesterol: 12mg
• Carbohydrates: 27g
• Protein: 12.7g
• Sodium: 731mg
• Fiber: 1.3g

Steps:

• Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and add the kale, garlic and chilli flakes. Cook, stirring occasionally, for 4 mins until the kale begins to crisp and wilt to half its size. Set aside.
• Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
• Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta.