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

2 tablespoons extra-virgin olive oil

　　2 garlic cloves, crushed

　　4 cups chopped trimmed kale (about 1 large bunch), preferably Lacinato

　　3 tablespoons water

　　2 tablespoons fresh lemon juice

　　1/2 teaspoon coarse salt

　　Freshly ground pepper

　　2 slices rustic bread, toasted

　　3 tablespoons ricotta cheese

　　2 large eggs

　　

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

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