Easy Feta Kale Eggs Florentine

• Vegetarian

• Produce

  • 1 tsp Garlic
  • 3 cups Kale

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/8 tsp Red pepper flakes
  • 1/8 tsp Salt

• Oils & Vinegars

  • 3 tsp Olive oil

• Bread & Baked Goods

  • 2 slices English muffin bread

• Dairy

  • 2 oz Feta cheese

Found on wellplated.com

Description

Ingredients

• 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

Directions

• 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.