Egg Kale And Ricotta On Toast Recipes

EGG, KALE, AND RICOTTA ON TOAST

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

KALE WITH EGG AND TOAST

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.

EGG, KALE, AND RICOTTA ON TOAST

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.