Green Egg Stack (With Kale & Herb Spread) Recipe

Name: Green Egg Stack (With Kale & Herb Spread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPREAD:; 1 cup Kale, Stems Removed And Chopped; 1/4 cups Parsley, Stems Removed And Chopped; 6 whole Basil Leaves, Chopped; 2-1/2 Tablespoons Olive Oil; 1 clove Garlic, Chopped; 1/4 teaspoons Salt, Or To Taste; 1/8 teaspoons Pepper; FOR THE ASSEMBLY:; 1 whole English Muffin, Split; 1 teaspoon Olive Oil, Divided; 1/2 cups Spinach; 2 whole Eggs; 1/2 whole Avocado, Sliced And Divided; 2 ounces, weight Low-fat Feta Cheese, Crumbled And Divided; Salt And Pepper, to taste

Servings: persons

FOR THE SPREAD:
1 cup Kale, Stems Removed And Chopped
1/4 cups Parsley, Stems Removed And Chopped
6 whole Basil Leaves, Chopped
2-1/2 Tablespoons Olive Oil
1 clove Garlic, Chopped
1/4 teaspoons Salt, Or To Taste
1/8 teaspoons Pepper
FOR THE ASSEMBLY:
1 whole English Muffin, Split
1 teaspoon Olive Oil, Divided
1/2 cups Spinach
2 whole Eggs
1/2 whole Avocado, Sliced And Divided
2 ounces, weight Low-fat Feta Cheese, Crumbled And Divided
Salt And Pepper, to taste

1
In a small blender (like the Magic Bullet), blend together all of the kale and herb spread ingredients. You don't want the herbs to be completely pureed, just finely chopped. This can be easily doubled, for more servings. Set aside.
2
Toast both halves of the English muffin using your preferred method. When toasted to your liking remove them from the toaster.
3
In a small skillet, heat 1/2 teaspoon of olive oil over medium heat. Add spinach and a touch of salt and pepper, and toss a few times. After about a minute and a half, spinach should be wilted. Transfer it to a plate.
4
Add remaining olive oil or butter to the skillet and over medium high heat, crack eggs into the pan, sprinkle with pepper and cover with a lid. After 3-4 minutes, once the whites on the top are cooked through and the yolk is still soft, transfer to a plate.
5
To build each Green Egg Stack: Smear a couple of tablespoons of the kale and herb spread onto each toasted English muffin half. Add a couple of avocado slices, 1 fried over-easy egg, wilted spinach and 1 ounce of crumbled feta cheese. Enjoy immediately.

630

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 16 ingredients. The key ingredients include: FOR THE SPREAD:, 1 cup Kale, Stems Removed And Chopped, 1/4 cups Parsley, Stems Removed And Chopped, 6 whole Basil Leaves, Chopped, and more.

Yes, Green Egg Stack (With Kale & Herb Spread) 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.

Green Egg Stack (With Kale & Herb Spread)

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