So for a new (or maybe not so new?) twist on kale I decided to have it, instead of spinach, with toasted homemade bread, tomatoes, gouda, and an over easy egg. It was satisfying, warm, and a great way to incorporate a healthy seasonal vegetable into a quick meal.
A Seasonal Take on an Egg on Toast
1 large stalk of kale
1 roma tomato
1 thick slice rustic bread, lightly toasted
a few slices gouda (or your favorite cheese)
oil for the pan
salt and pepper to taste
Chop the kale width wise in long thin ribbons, about 1/4 inch thick, place in a pan, cover with salted water and place over high heat. Chop the tomato, slice cheese, and toast the bread. Boil the kale for about 7-10 minutes (or longer depending on your taste- I like mine still with some bite). Drain the kale in a colander. Add a tiny bit of oil, drained kale and tomatoes to the pan. Saute until heated through then lay over toasted bread. Place cheese slices over top. In the same pan, crack an egg and fry with a tight lid over the top, this will create an over-easy egg. Once the white has hardened and there is a white layer over the still runny yolk, remove egg from pan and place over the veggie/cheese mixture on toast. Add salt and pepper and enjoy.