Easy Kale Feta Egg Toast

Easy Kale Feta Egg Toast
Prep time
Cook time
Total time
This Easy Kale Feta Egg Toast is like classic eggs florentine, but fast and healthy! Sautéed kale mixed with creamy feta served on toast with a fried egg.
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • 2 slices English Muffin Bread — sourdough bread, multigrain bread, or English muffin, for serving
  • 3 teaspoons olive oil — divided
  • 3 cups chopped kale — stems removed
  • 1 teaspoon minced garlic — (2 cloves)
  • ⅛ teaspoon salt — plus additional for seasoning
  • ⅛ teaspoon pepper — plus additional for seasoning
  • ⅛ teaspoon red pepper flakes
  • 2 large eggs
  • 2 ounces feta cheese — crumbled
  1. Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.
  2. Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. Add the garlic, ⅛ teaspoon salt, ⅛ teaspoon pepper, and red pepper flakes. Stir and cook 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
  3. In a small skillet, heat the remaining teaspoon olive oil over medium. Gently crack eggs into skillet and sprinkle with a little extra salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.
  4. To serve: Place half of the kale on top of each toast, then top with a fried egg. Serve immediately.



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