Easy Kale Feta Egg Toast

• 2 slices English Muffin Bread (see Contributor English Muffin Bread Post)
• 3 teaspoons Extra Virgin Olive Oil, Divided
• 3 cups Chopped Kale, Stems Removed
• 1 teaspoon Minced Garlic
• 1/8 teaspoons Kosher Salt
• 1/8 teaspoons Black Pepper
• 1/8 teaspoons Red Pepper Flakes
• 2 ounces, weight Feta Cheese, Crumbled
• 2 whole Large Eggs

1. Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.
2. Heat 2 teaspoons olive oil in a large skillet over medium. Add kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir and cook 1 additional minute. Remove from heat, stir in feta cheese, then cover to keep warm.
3. In a small skillet, heat 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.
4. To serve, place kale on top of each toast, then top with a fried egg. Serve immediately.

bread, olive oil, chopped kale, garlic, kosher salt, black pepper, red pepper, cheese, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/easy-kale-feta-egg-toast/ (may not work)