No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • Servings: 2
Egg, Kale, and Ricotta on Toast

Source: The Martha Stewart Show, January 2011


  • 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


  1. 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.

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

  3. 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.

Related Topics