KALE AND SUNNY SIDE UP EGGS
Kale-topped toasts adorned with sunny side up eggs make a delectable breakfast treat, but they also could be the centerpiece of a tasty lunch or supper. If you prefer firmer yolks, turn the eggs to cook on both sides, or substitute moist scrambled eggs or scrambled egg whites.
Look for kale with a fresh scent that is crisp, without wilting or discoloration. Rinse in tub of cold water, gently swishing the leaves around to remove any dirt or grit; repeat (if necessary) until water is clear. Shake to remove excess water. Wrap in clean kitchen towel or paper towels and place in partially closed plastic bag. Refrigerate in crisper drawer up to 3 days.
Toasts with Kale, Parmesan and Sunny Side Up Eggs
Serves 4
INGREDIENTS
4slices rustic bread, 3/8-inch thick 1½ tablespoons extra-virgin olive oil, divided use 5tablespoons grated Parmesan cheese, divided use
1large garlic clove, minced 6cups Tuscan kale (cavolo nero) or curly-edge kale, midrib removed and leaves cut into ¼-inch wide crosswise slices
¼ cup water
1½ tablespoons fresh lemon juice 4eggs
Seasoned salt, such as Spike or Lawry’s
Hot sauce to taste, optional
DIRECTIONS
Adjust oven rack to 8inches below broiler element. Turn on oven light and broiler. Place bread in single layer on rimmed baking sheet. Broil until just lightly browned, about 30 seconds. Remove from oven, turn bread over and lightly brush with olive oil, using about ½ tablespoon. Sprinkle each toast with 1tablespoon cheese. Return to broiler. Keep a close eye on the toast; broil until lightly browned, about 40to 50 seconds. Place toasts on 4plates. Line a large plate with paper towels. Heat remaining oil in large, deep skillet on medium-high heat. Add garlic, kale and water; season with salt and pepper. When liquid comes to a boil, cover and cook until tender, 6 to 8minutes, tossing mixture 2or 3 times during cooking (common kale will take longer to cook than Tuscan kale). Remove lid and cook until most of the liquid evaporates, about 1minute. Add lemon juice and toss. Place on paper-towel lined plate. Generously spray a medium-size nonstick skillet with cooking spray. Heat over medium-high. When hot, crack eggs into the pan, lower heat and cook until the whites are set. Divide kale among the 4toasts. Using a spatula, transfer each egg to the toasts, placing them atop the kale. Sprinkle eggs with seasoned salt and remaining cheese. If desired, sprinkle on a little hot sauce. Serve immediately.
— From “50 Best Plants on the Planet” by Cathy Thomas (Chronicle, 2013)