Egg, Kale, and Ricotta on Toast

Name: Egg, Kale, and Ricotta on Toast
Ingredients: 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; 0.5 teaspoon coarse salt; Freshly ground pepper; 2 slices rustic bread, toasted; 3 tablespoons ricotta cheese; 2 large eggs

By

Martha Stewart Editors

Updated on January 22, 2019

Servings:

2

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.

Ingredients

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
½ teaspoon coarse salt
Freshly ground pepper
2 slices rustic bread, toasted
3 tablespoons ricotta cheese
2 large eggs

Directions

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.