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Kale with Egg and Toast
Kale with Egg and Toast
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Prep Time:
10 minutes
Total Time:
55 minutes
Whip up a quick and stunning breakfast bowl loaded with protein and veggies - a perfect start to your day!
Ingredients:
  • 1 bunch kale (about 9 oz)
  • 2 slices bacon
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic, finely chopped
  • 4 cups Progresso™ chicken broth (from 32-oz carton)
  • Juice of 1 medium lemon
  • Salt to taste
  • 2 pasteurized eggs*
  • 2 slices (3/4 inch) bread
  • 3 fresh chives, chopped
  • Grated Parmesan cheese
Instructions:
  • Separate and discard kale ribs and stems. Stack leaves and cut into 1/4-inch ribbons. Thoroughly wash, dry, and set aside.
  • Place bacon in a 3-quart saucepan and cook over medium-low heat until crispy. Remove bacon and set aside.
  • Remove any extra drippings from the saucepan. Heat 1 tablespoon of olive oil in the same saucepan. Sauté the onion until transparent, then add the garlic and cook for 1 minute. Stir in the kale and cook for about 5 minutes until wilted.
  • Pour in just enough flavorful chicken broth so that the kale is submerged by half an inch. Bring the broth to a gentle simmer, then cover and let it simmer for roughly 30 minutes until the kale reaches desired tenderness. Finish by squeezing fresh lemon juice over the kale and season with salt to enhance the flavors.
  • For serving, fry eggs until yolks are slightly runny. Toast bread and place 1 slice at the bottom of each serving bowl. Top each with a generous spoonful of kale and 1 egg. Break reserved bacon into smaller pieces and sprinkle over each serving. Drizzle with the remaining tablespoon of olive oil and garnish with chives and Parmesan cheese.

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