Kale and Lemon Bruschetta with Ricotta and Egg |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 slice(s) beefsteak soft rye bread |
4 cup(s) kale |
1 whole(s) large egg |
1/4 cup(s) light ricotta cheese |
Directions:
1. Saute chopped kale with crushed garlic in olive oil; add a little water and cook till tender. Season with lemon, salt, and pepper. Spread toasted bread with ricotta. Top with kale and poached egg
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