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Egg Toast with Kale and Feta

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.

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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