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Gallery Egg, Kale, and Ricotta on Toast Recipe Summary Servings: 2
Ingredients Ingredient Checklist 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
Gallery Egg, Kale, and Ricotta on Toast
Recipe Summary Servings: 2
Gallery
Egg, Kale, and Ricotta on Toast
Egg, Kale, and Ricotta on Toast
Egg, Kale, and Ricotta on Toast
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
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 1/2 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.
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All Reviews for Egg, Kale, and Ricotta on Toast
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Egg, Kale, and Ricotta on Toast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
