We're always looking for something different for breakfast on our days off, so thought we'd try this one.
Sauteed Kale with Toast & Eggs (for 2)
Remove stems from approximately 1 cup of kale. Heat 1 tbsp of olive oil, add 1 clove of chopped garlic, 1 tbsp of bacon bits and kale. Cook about 2 minutes. We preferred it slightly crunchy rather than wilted.
Take 2 slices of a nice, crusty bread. Spread with butter or a little olive oil and toast (or not).
Spoon kale mixture onto bread and top with fried or poached egg.
Tom put the eggs into a ramekin and cooked in a pot of water.
Top with shaved parmesan.
As an Appetizer -
Use the same basic recipe - leave off the egg and you have bruschetta! Top with a dollop of goat cheese and you're ready to serve.
