Easy Kale Feta Egg Toast
Easy Kale Feta Egg Toast is an important reminder that—no matter what else happens today—we can still feed ourselves a decent meal.
Hit every red light on the way to work? Fresh inch of snow on your once meticulously-shoveled driveway? Your husband/roommate/dexterous dog ate that last slice of brownie pie you’ve been looking forward to all afternoon? Never fear. In 20 minutes, you’ll be sitting down to a wholesome, café-worthy dinner—and the wine is on the house.
Ever since making this scandalously easy English muffin bread, I’ve been obsessed with all things toast, and today’s Kale Feta Egg Toast is my new fixation. I ate it three days in a row for lunch last week, and I probably would have had it again for dinner last night if we hadn’t run out of eggs due to my inhaling it non-stop. (The Hazelnut Latte Chocolate Meringue Cookies I baked might also be partially responsible for the egg depletion, but that’s a minor detail.)
This recipe for Easy Kale Feta Egg Toast was inspired by classic eggs Florentine, which calls for creamed spinach, an English muffin, poached egg, and hollandaise. I simplified and lightened up the standard recipe by using garlicky sautéed kale with a pinch of red pepper (though spinach would work too), a generous helping of creamy, salty feta cheese, and a fried egg.
Though you could certainly keep the English muffin, I like using a standard-shaped loaf, which provides max surface area for sopping up the egg yolk’s saucy goodness, and I really recommend upgrading your life to English muffin bread (can we talk more about how much I love that fluffy, foolproof bread recipe?).
Garlicky power greens meet toast, meet runny egg, meet feta cheese. Dinner, consider yourself served.
Easy Feta Kale Eggs Florentine
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.
Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 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)
- 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, 1/8 teaspoon salt, 1/8 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.
- 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.
- To serve: Place half of the kale on top of each toast, then top with a fried egg. Serve immediately.
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