KALE WITH EGG AND TOAST
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
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
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.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 10
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.
KALE, TOMATO & POACHED EGG ON TOAST
There's no tastier way to eat kale than smothered in a runny yolk and scattered with feta cheese. This veggie, low-calorie breakfast has it all!
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 9m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 251 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
EGG, KALE, AND RICOTTA ON TOAST
Lightly sautéed 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.
Number Of Ingredients 10
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
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