Egg Kale and Ricotta on Toast

Egg, Kale, and Ricotta on Toast

Egg, Kale, and Ricotta on Toast

By Martha Stewart
Serves 2

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Details
  • Servings:   2
  • Calories:   359
  • Protein:   16g
  •  
  • Fiber:   7g
  • Sugar:   4g
  • Carb Total:   18g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   24g
  •  
  • Diet:   High-Fiber
  • Meal:   breakfast
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 4 cups chopped trimmed kale (about 1 large bunch), preferably lacinato
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 2 slices rustic bread, toasted
  • 3 tablespoons ricotta cheese
  • 2 large eggs
Instructions

Egg, Kale, and Ricotta on Toast serves 2 original recipe by Martha Stewart.

View original preparation instructions

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