Kale, goat cheese and egg toastJuliet was an early bird this weekend. She was up before 6am both Saturday and Sunday and it was rough. If only she would sleep until 7, that would make a huge difference. But alas, she does not so we were up and at ‘em bright and early. Needless to say, I made myself a strong cup of coffee.

Juliet eats a scrambled egg every morning for breakfast. Right when she wakes up she says “I eat!” and “I’m hungry!” and I ask her “do you want eggies?” and she always says yes. Usually Erik makes breakfast but he was out of town all weekend so it was just us gals. I thought I’d make myself a nice breakfast and randomly came up with the idea to make toast with kale, goat cheese and an over easy egg.

It was phenomenal. Like my new favorite breakfast, it was that good. I made it on Saturday and Sunday.  

Kale, goat cheese and egg toast

Ingredients

1 egg, preferably organic
1/4 cup baby kale, stems trimmed
1 tablespoon goat cheese (plain of herb flavored)
1 slice of multigrain bread
Salt and pepper

Preparation

Toast the bread. When it is done being toasted, immediately spread on the goat cheese, the heat will melt the cheese a bit and help it spread. Add a layer of kale on top of the goat cheese.

Heat a non-stick skillet over medium heat. Add a small pad of butter, melt and swirl around until the pan is coated. Break the egg into pan. Wait a minute for the whites to set then add 2-3 teaspoons of water to the pan and cover. Wait 1-3 minutes, until the yolk is set (this is the steam method of over easy eggs, you can also do the flip method).

Season to taste with salt and pepper.

Transfer the egg on top of the bread.
I love egg yolk. Yum.