Fun fact: when you eat nothing all day but nachos, pigs-in-a-blanket dipped in ketchup and blue cheese, and hot & sticky slow cooker chicken wings (recipe forthcoming), and then you drink a bunch of Diet Coke and a single glass of red wine to wash it all down, and you are no longer 18-25 years old, you wake up the next morning feeling not awesome.
Spectacularly un-awesome. Like, “am I coming down with a cold, or is this just a product of my poor life decisions yesterday”-level un-awesome.
As it happens, I was actually coming down with a cold, but my meal choices from the day before probably (definitely) did not help. Which is why, on Sunday, when I woke up feeling like crap but also weirdly starving, I knew I had to make myself (and Dan, I guess) something healthy for breakfast.
And that led to these glorious runny fried egg, kale & beat toasts, which were inspired by this skillet bruschetta that our friend Amy served us for dinner a few weeks back. I would eat a pile of sauteed kale on crunchy toast any day, but her bruschetta, which also had cannellini beans and garlic brightened with a hint of lemon juice was mind-blowingly delicious, and I’ve been wanting to recreate it ever since.
Unfortunately, there were no beans or lemons in my pantry. Fortunately, I had bread and kale and beets and eggs. Close enough! Grouchy beggars with a cold and a craving can’t be choosers.
In the end, this recipe was so simple I’m almost ashamed to call it a recipe. It tastes kind of like Eggs Florentine, but with kale instead of spinach, and you don’t have to spend a bunch of time poaching eggs (I am so bad at poaching eggs) and making hollandaise sauce.
All you have to do is stick some bread in the oven to get toasty, saute a bunch of kale and onion, chop one or two pre-packaged beets, and cook a few eggs any way you like (I looooove me some runny fried eggs). Then you throw it all together, put it on a plate, and dive in. Thirty minutes, tops. Easy peasy, not to mention healthy, delicious, and satisfying!
- 4 slices of French bread (or, any bread you like/have on hand)
- 4 large eggs
- 3-4 cups kale, stems removed and leaves roughly chopped
- 1-2 prepackaged beets, diced (up to you - depends on how many beets you want to eat)
- ½ large yellow onion, diced
- 1 tbsp minced garlic
- 1 tbsp olive oil
- Cooking spray
- Preheat oven to 375.
- Place your bread on a baking sheet or oven-safe skillet, and toast it in your oven for 7-9 minutes, or until desired level of toastiness is reached. Set aside.
- While your bread is toasting, add olive oil, minced garlic and your diced onion to a pan and cook over medium heat until fragrant and onions are translucent/slightly brown.
- Add chopped kale to the pan and saute until leaves are bright green and just starting to wilt (will look slightly wet). Season with salt/pepper to taste. Remove from heat and set aside.
- Lightly spray another pan and set it over medium heat. Crack eggs, two at a time into your pan, using a spatula to make sure they don't touch. Cover the pan and let the eggs cook until your desired level of done-ness. (I like my yolks to be runny and my whites to be firm, so I cooked mine for about 3-4 minutes.) Remove from pan and set aside. Repeat with remaining two eggs.
- To assemble, place your toasted bread on a large plate, and divide your kale mixture evenly among the slices. Sprinkle chopped beets over the kale, then carefully lay an egg on top of each piece of bread.
- Season eggs lightly with salt/pepper to taste.
- Enjoy, immediately!