Skip to main content

Egg Toast with Kale and Feta

Egg Toast with Kale and Feta

Ingredients

  • 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

Instructions

  • 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.

By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at TableAndDish.com.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Firefox Edge