Lightly sautéed greens transform a standard egg-and-toast breakfast into a special morning meal that could also serve as a light supper. The kale adds a healthy boost of calcium, folic acid, and carotenoids, as well as vitamin K.
Ingredients
Preparation
Step 1
Heat 1 tablespoon oil in a medium skillet over medium-high. Cook garlic until barely golden, stirring frequently, about 1 minute. Add kale and the water; cook until tender, stirring occasionally, about 8 minutes. Add lemon juice and salt, and season with pepper; stir to combine.
Step 2
Spread each slice of bread with half of the cheese. Top with kale mixture, dividing evenly.
Step 3
Heat remaining 1 tablespoon oil in another skillet over medium. Crack eggs into skillet, one at a time. Cook until whites are just set, about 2 minutes. With a spatula, carefully place an egg on each bruschetta, and serve.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 313
Step 6
Saturated Fat: 4.2g
Step 7
Unsaturated Fat: 14g
Step 8
Cholesterol: 12mg
Step 9
Carbohydrates: 27g
Step 10
Protein: 12.7g
Step 11
Sodium: 731mg
Step 12
Fiber: 1.3g
