Kale, Parmesan, And Fried Egg Tartine Recipe – a delicious recipe with bread, extra virgin olive oil, garlic, Kosher salt, kale, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
2
Toss kale with 2 tablespoons olive oil, lemon juice, salt, and pepper, and massage with hands to coat evenly. Pile dressed kale on top of toasted bread, covering entire surface. Return to broiler and broil until kale is wilted and charred, about 5 minutes.
3
Meanwhile, heat remaining 2 tablespoons olive oil in a medium non-stick or cast iron skillet until shimmering. Add eggs and cook until whites are set but yolk is still runny, about 4 minutes. Season to taste with salt and pepper.
4
Place 1 egg on top of each slice of kale and toast. Sprinkle with Parmesan cheese and serve immediately.
416
kcal
Calories
35
g
Fat
11
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 slices of hearty bread, such as French pain au levain or sourdough, 6 tablespoons extra virgin olive oil, 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon), Kosher salt and freshly ground black pepper, and more.
Yes, Kale, Parmesan, And Fried Egg Tartine Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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