Fried Egg on Toast with Kale and Pickled Peppers

Fried Egg on Toast with Kale and Pickled Peppers
Photo by Scott Phillips

Ingredients

  • 4 large eggs
  • 4 slices of your favorite bread, toasted
  • 1 tsp. fresh lemon juice
  • large cloves garlic, thinly sliced
  • 1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler
  • 3 Tbs. chopped mild or hot Peppadew peppers
  • 5 oz. baby kale (about 5 cups)
  • + 3 more ingredients
    • Freshly ground black pepper
    • Kosher salt
    • 3 Tbs. extra-virgin olive oil

In a 12-inch nonstick skillet over medium-high heat, combine the garlic with 2 Tbs. of the oil. Cook, stirring frequently, until the garlic just begins to color, about 2 minutes. Add the kale and cook, tossing occasionally, until glossy and tender, about 2 minutes. Add the peppers and lemon juice...

View full recipe at Fine Cooking

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