Creamy Kale, Egg And Garlic Toast Bake
We have been living off this breakfast for most of the holiday period. Its lush, easy to make and packed with nutrients from the kale and free range eggs. You really need good sturdy bread to make this work. Anything less will just act as a sponge when what you really want is it to hold up to the soft wilted greens and to catch the eggs. Sourdough is our call, and luckily for you we stock two of the best local bakers, Ashby Sourdough and My Twin Loaves, both of which you can add to any box. This is a luxurious breakfast designed to be made and immediately taken back to bed with you.
INGREDIENTS:
- 2 packed cups young kale or spinach – kale de-ribbed if necessary
- A good couple of cloves of garlic, finely chopped
- 4 tbsp Greek yogurt or creme fraiche, divided use (omit the dairy and replace with coconut cream for vegan option)
- 2-3 heaped tbsp freshly grated Parmesan (Nutritional Yeast for vegan option)
- A pinch of dried nutmeg
- 1tsp Lemon zest
- 1tbsp butter or olive oil to fry
- 2 slices of sourdough bread, we recommend Ashby Sourdough or My Twin Loaves Gluten Free Sourdough for a GF option.
- 2 organic, free-range eggs, we recommend Jacks Eggs which we stock online.
- Salt and Pepper to taste.
METHOD:
1. Preheat the oven to 180 degrees
2. Wilt the kale/spinach and garlic in a little olive oil.
3. Mix in the most of the yogurt, most of the cheese, some nutmeg (just a little), lemon zest/sumac if using, and season to taste. Set aside.
3. Butter or oil-spray a small enamel or glass dish, add your bread (buttering these if you wish – I don’t). Now dollop on your greens mix, pressing in two good indentations for the eggs. Crack in your eggs: don’t worry if some escapes. It is almost impossible to contain the white as this seems to have a mind of its own.
4. Pop the dish in the preheated oven and bake for about eight minutes, or until the whites are set/white and the yolk is runny. Sprinkle over more cheese if you like, and dollop on the remaining yogurt. Season with a little more salt and pepper.
5. Enjoy immediately, and with a large napkin.
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