Runny Fried Egg, Kale & Beet Toasts
Recipe type: Breakfast
  • 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
  • Salt/pepper
  • Cooking spray
  1. Preheat oven to 375.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Season eggs lightly with salt/pepper to taste.
  8. Enjoy, immediately!
Recipe by Just Putzing Around the Kitchen at