Breakfast Toasts With Kale and Sunny-Side-Up Eggs

Yield: 4 servings INGREDIENTS

4(3⁄8-inch thick) slices rustic whole wheat bread

11⁄2 tablespoons extra-virgin olive oil, divided use

5tablespoons grated Parmesan cheese, divided use

1 large garlic clove, minced

6 cups Tuscan black kale (cavolo nero) or curly-edge kale that has been washed and patted dry. Remove midrib, loosely pack and cut into 1⁄4-inch-wide slices. 1⁄4 cup water

1 1⁄2 tablespoons fresh lemon juice 4 large eggs

Seasoned salt, to taste

PROCEDURE

1. 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 1⁄2 tablespoon. Sprinkle each toast with 1 tablespoon cheese. Return to broiler. Keep a close eye on the toast; broil until

lightly browned, about 40-50 seconds. 2. 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, about 6-8 minutes, tossing mixture 2-3times during cooking (common kale will take longer to cook than Tuscan kale). Remove lid and cook until most of liquid evaporates, about 1 minute. Add lemon juice and toss. Place on paper-towel lined plate.

3. Place toasts on 4plates. Generously spray a medium-size nonstick skillet with cooking spray. Place on medium-high heat. When hot, add eggs one at a time, placing them in a single layer. Reduce heat to low. Cook until white is set, about 2minutes. Divide kale between 4toasts. Using a spatula, remove each egg from skillet and place on top of kale. Sprinkle eggs with seasoned salt and remaining cheese. Serve immediately.

Source: “50Best Plants on the Planet,” by Cathy Thomas (Chronicle, $29.95)

PHOTO BY CATHY THOMAS Toast is topped with kale and sunny-sideup eggs in this hearty breakfast dish.