Easy Kale Feta Egg Toast Recipes

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KALE WITH EGG AND TOAST



Kale with Egg and Toast image

Get a protein-and-veggie-packed start to your day with this recipe that looks as beautiful as a neighborhood bistro's specialty, but is easy to pull together.

Provided by Inspired Taste

Categories     Breakfast

Time 55m

Yield 2

Number Of Ingredients 12

1 bunch kale (about 9 oz)
2 slices bacon
2 tablespoons olive oil
1/2 cup finely chopped yellow onion
1 clove garlic, finely chopped
4 cups Progresso™ chicken broth (from 32-oz carton)
Juice of 1 medium lemon
Salt to taste
2 pasteurized eggs*
2 slices (3/4 inch) bread
3 fresh chives, chopped
Grated Parmesan cheese

Steps:

  • Remove and discard ribs and stems from kale. Stack leaves; slice into 1/4-inch ribbons. Wash thoroughly; dry and set aside.
  • In 3-quart saucepan, place bacon; cover and cook over medium-low heat until crisp. Remove bacon from saucepan; set aside.
  • Drain excess drippings from saucepan. In same saucepan, heat 1 tablespoon of the olive oil. Add onion; cook until transparent. Add garlic; cook 1 minute. Add kale; cook and stir about 5 minutes or until kale is wilted.
  • Add enough chicken broth to cover kale by 1/2 inch. Heat broth to a simmer. Cover; simmer about 30 minutes or until kale is tender. Squeeze juice of lemon over kale; season with salt to taste.
  • To serve, fry eggs so that yolks are slightly runny. Toast bread; place 1 slice in bottom of each individual serving bowl. Top each with large spoonful of kale and 1 egg. Break reserved bacon into smaller pieces; sprinkle over top of each serving. Drizzle each with remaining tablespoon olive oil; sprinkle with chives and Parmesan cheese.

Nutrition Facts : ServingSize 1 Serving

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