Easy Kale Feta Egg Toast is an important reminder that—a filling and nutritious breakfast can be fast, simple, and beautiful.
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Breakfast for dinner is my go-to answer for weeknights where things just haven’t gone my way.
- Hit every red light on the way to work?
- A fresh inch of snow on your once meticulously-shoveled driveway?
- Your husband/roommate/dexterous dog ate that last slice of Goat Cheese Quiche that you’ve been looking forward to all afternoon?
Never fear. Egg toast with kale and feta is here.
In just 20 minutes, you can turn your day around with this healthy, fast, and easy dish that’s satisfying enough to serve for dinner and impressive enough to serve at your next weekend brunch with the in-laws.
5 Star Review
“One of my favorites!! LOVE this. Quick, easy, healthy, and delicious. What more could we want for breakfast?”— April —
How to Make Easy Kale Feta Egg Toast
This recipe for easy kale feta egg toast is my simplified and lightened-up version of eggs Florentine made using healthy swaps for the traditional ingredients of creamed spinach and hollandaise.
- Bread. I highly recommend trying my very favorite Whole Wheat English Muffin Bread for this recipe but you may use any kind of bread you enjoy toasted.
- Eggs. My favorite way to prepare eggs for easy kale feta egg toast is sunny-side up. The runny yolk oozes over the kale and feta making it rich, creamy, and ultra-delicious. (If you’re all about that runny yolk vibe, try these Leftover Stuffing Cakes.)
- Kale. Packed with calcium, vitamin K, A, C, B6, and more, it is said that kale is one of the more nutrient-dense foods on the planet. (Pack in even more of this superfood by serving this dish with a Kale Smoothie on the side).
- Feta. A great cheese option that’s low in fat and high in protein and calcium.
Feta is naturally pretty salty so you may want to go easy on the salt if you typically like to use a heavy hand when seasoning your eggs.
- Garlic. Cuts through the bitterness of the kale and pairs perfectly with the tangy feta and rich eggs.
- Red Pepper Flakes. Lend just the right amount of heat to this dish to give it a little extra pizzaz.
- Toast the bread. Set aside.
- Saute the kale in a skillet until it begins to wilt.
- Stir in the garlic, salt, pepper, and red pepper flakes until fragrant.
- Remove from heat, toss in the feta cheese, and cover to keep warm.
- In a separate skillet, fry your eggs, as desired.
- To serve, top each piece of toast with the kale mixture and a fried egg. ENJOY!
- To Store. This dish is best eaten immediately after it has been prepared. However, leftovers of the kale and feta mixture may be stored in the fridge for up to 2 days in an airtight container.
- To Reheat. Warm the kale and feta mixture in a skillet over medium heat until heated through then serve over freshly made toast and eggs.
What to Serve with Egg Toast
- Bacon. If you’re serving this for brunch (or even if you’re not), Oven Baked Bacon is a perfect side.
- Veggies. Add more vegetables to your meal by pairing this dish with a side of Roasted Frozen Broccoli.
- Fruit. I love serving this recipe with a side of this Fruit Salad.
Garlicky power greens meet toast, meet runny egg, meet feta cheese. Dinner, consider yourself served.
Frequently Asked Questions
Sure! Everything in this recipe is gluten free, except for the toast. To make gluten free, simply swap in your favorite gluten free bread.
I have not cooked with egg substitutes personally, however, I’m sure you could swap them in for the fried egg if desired. Cook according to the package directions and then assemble as directed.
If you’re not a fan of fried eggs, you can still enjoy this recipe by preparing the eggs however you prefer. Soft-cooked scrambled eggs or poached eggs would be especially wonderful. Slice hard-boiled eggs would also be a nice alternative. Don’t be afraid to customize.
Easy Kale Feta Egg Toast
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- 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 small cloves)
- 1/8 teaspoon salt plus additional for seasoning
- 1/8 teaspoon pepper plus additional for seasoning
- 1/8 teaspoon red pepper flakes
- 2 large eggs
- 2 ounces feta cheese crumbled
- Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.
- 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, salt, pepper, and red pepper flakes. Stir and cook for 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
- In a small skillet, heat the remaining teaspoon of olive oil over medium heat. Gently crack the eggs into a skillet and season, to taste, with 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.
- To serve, place half of the kale mixture on top of each toast, then top with a fried egg. Serve immediately.
- TO STORE: This dish is best eaten immediately after it has been prepared. However, leftovers of the kale and feta mixture may be stored in the fridge for up to 2 days in an airtight container.
- TO REHEAT: Warm the kale and feta mixture in a skillet over medium heat until heated through then serve over freshly made toast and eggs.
- NOTE: Nutritional information is an estimate and will vary depending on the type of bread used to prepare this recipe.
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