Egg, Kale, and Ricotta on Toast Recipe

Name: Egg, Kale, and Ricotta on Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat 1 tablespoon oil in a medium skillet over medium-high.
2
Cook garlic until barely golden, stirring frequently, about 1 minute.
3
Add kale and the water; cook until tender, stirring occasionally, about 8 minutes.
4
Add lemon juice and salt, and season with pepper; stir to combine.
5
Spread each slice of bread with half of the cheese.
6
Top with kale mixture, dividing evenly.
7
Heat remaining 1 tablespoon oil in another skillet over medium.
8
Crack eggs into skillet, one at a time.
9
Cook until whites are just set, about 2 minutes.
10
With a spatula, carefully place an egg on each bruschetta, and serve.
11
(Per Serving)
12
Calories: 313
13
Saturated Fat: 4.2g
14
Unsaturated Fat: 14g
15
Cholesterol: 12mg
16
Carbohydrates: 27g
17
Protein: 12.7g
18
Sodium: 731mg
19
Fiber: 1.3g

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 garlic cloves, crushed, 4 cups chopped trimmed kale (about 1 large bunch), preferably Lacinato, 3 tablespoons water, and more.

Yes, Egg, Kale, and Ricotta on Toast falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg, Kale, and Ricotta on Toast

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