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 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.

EGG AND RICOTTA TOAST

Steps:

• Sauté the spinach: in a small pan, add the olive oil and chopped garlic, sauté over low heat for 4 to 5 minutes. Add spinach, and cook for an additional 2 minutes until kale has wilted and is a deep green color. When spinach has wilted, move it to one side of the pan, and crack an egg in the unused pan space. Allow egg to fry for about 6-7 mintues until the egg white has firmed and there is no clear egg white left.
• Toast the bread under the broiler for 3 minutes per side, or in a toaster. Spread each toast piece with ricotta in a thick layer.
• Add the sautéed spinach and crushed chili flakes. Top with an egg and fresh parsley.
• Add an optional sprinkle of sea salt, and enjoy!

KALE, TOMATO & POACHED EGG ON TOAST

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.

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