Enjoy a nutritious, savory breakfast or brunch with this Egg, Kale, and Ricotta on Toast recipe. The combination of sautéed kale, creamy ricotta, and perfectly cooked eggs atop crispy toasted bread makes for a flavorful and satisfying start to your day. Packed with protein and nutrients, this dish is perfect for a quick, healthy meal.
Egg, Kale, and Ricotta on Toast
Course: Breakfast, BrunchCuisine: American2
servings10
minutes10
minutes350
kcalIngredients
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, to taste
2 slices rustic bread, toasted
3 tablespoons ricotta cheese
2 large eggs
Directions
- Sauté the Kale: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crushed garlic and cook until fragrant, about 1-2 minutes. Add the chopped kale, water, and lemon juice. Sauté the kale until wilted and tender, about 5-7 minutes. Season with coarse salt and freshly ground pepper.
- Prepare the Eggs: In a separate nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side-up or over-easy), seasoning with salt and pepper.
- Assemble the Toast: Spread 1 1/2 tablespoons of ricotta cheese on each slice of toasted rustic bread. Top with the sautéed kale, spreading it evenly. Place one cooked egg on top of each toast.
- Serve: Serve immediately, drizzled with a little extra olive oil if desired, and enjoy a hearty, nutritious breakfast or brunch.
This Egg, Kale, and Ricotta on Toast is the perfect way to start your day with a hearty, nutritious meal. The creamy ricotta paired with the sautéed kale and perfectly cooked eggs creates a balance of textures and flavors that will keep you energized all morning. Enjoy it as a quick breakfast or a savory brunch!
