Thursday, November 19, 2015

Kale Feta Egg Toast

Something I learned when making this for dinner is: burned feta cheese smells terrible. Just completely awful.

The recipe says to mix in the feta in a bowl, to the side, after cooking the kale. DO THAT. Don't be lazy and dump the feta into the pan. IT IS NOT GOOD.

However! This little toast is very tasty. I screwed up my fried eggs (due to the burned feta) so mine are more of scrambled egg pieces, but it was still very good. I added a lot of crushed red pepper, which made it lovely. Very quick and easy, and probably has some kind of nutritional content. Yum!


Kale Feta Egg Toast

2 slices English Muffin Bread, sourdough bread, multigrain bread, or English muffin, for serving
3 teaspoons olive oil, divided
3 cups chopped kale, stems removed
1 teaspoon minced garlic (2 cloves)
1/8 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/8 teaspoon red pepper flakes
2 large eggs
2 ounces feta cheese, crumbled

Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.

Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. Add the garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and red pepper flakes. Stir and cook 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.

In a small skillet, heat the remaining teaspoon olive oil over medium. Gently crack eggs into skillet and sprinkle with a little extra salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.

To serve: Place half of the kale on top of each toast, then top with a fried egg. Serve immediately.

Yield: 2 servings

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