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Kale with Egg and Toast

Inspired Taste
Updated Nov 1, 2011
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Get a protein-and-veggie-packed start to your day with this recipe that looks as beautiful as a neighborhood bistro's specialty, but is easy to pull together.

Kale with Egg and Toast

  • Prep Time 10 min
  • Total 55 min
  • Servings 2
  • Ingredients 12
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Ingredients

  • 1 bunch kale (about 9 oz)
  • 2 slices bacon
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic, finely chopped
  • 4 cups Progresso™ chicken broth (from 32-oz carton)
  • Juice of 1 medium lemon
  • Salt to taste
  • 2 pasteurized eggs*
  • 2 slices (3/4 inch) bread
  • 3 fresh chives, chopped
  • Grated Parmesan cheese
Make With
Progresso Broth

Instructions

  • Step 
    1
    Remove and discard ribs and stems from kale. Stack leaves; slice into 1/4-inch ribbons. Wash thoroughly; dry and set aside.
  • Step 
    2
    In 3-quart saucepan, place bacon; cover and cook over medium-low heat until crisp. Remove bacon from saucepan; set aside.
  • Step 
    3
    Drain excess drippings from saucepan. In same saucepan, heat 1 tablespoon of the olive oil. Add onion; cook until transparent. Add garlic; cook 1 minute. Add kale; cook and stir about 5 minutes or until kale is wilted.
  • Step 
    4
    Add enough chicken broth to cover kale by 1/2 inch. Heat broth to a simmer. Cover; simmer about 30 minutes or until kale is tender. Squeeze juice of lemon over kale; season with salt to taste.
  • Step 
    5
    To serve, fry eggs so that yolks are slightly runny. Toast bread; place 1 slice in bottom of each individual serving bowl. Top each with large spoonful of kale and 1 egg. Break reserved bacon into smaller pieces; sprinkle over top of each serving. Drizzle each with remaining tablespoon olive oil; sprinkle with chives and Parmesan cheese.

Nutrition

Nutrition Facts are not available for this recipe

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