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Egg, kale, and ricotta on toast Recipe

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This recipe for Egg, kale, and ricotta on toast is from The Healthy Living Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2tbsp. extra virgin olive oil
2 garlic cloves crushed
4c. trimmed kale
3tbsp. water
2tbsp. fresh lemon juice
1/2tsp. salt
1/2tsp. ground pepper
2 slices of preferred bread, toasted
3tbsp. ricotta cheese
2 large eggs
Directions:
Directions:
1. Heat 1tbsp. oil in medium skillet over medium- high heat. Cook garlic until barely golden, stirring frequently for about 1 minute. Add kale and water; cook until tender, stirring occasionally, about 8 minutes. Add lemon juice and salt, and season with pepper; stir to combine.

2.Spread each piece of toast with half of the cheese. Top with kale mixture.

3. Heat remaining tbsp. of oil in another skillet over medium heat. Crack eggs into skillet, one at a time. Cook until whites are just set, about 2 minutes. Carefully set each egg on the bruschetta and serve.

 

 

 

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