Egg, Kale, and Ricotta on Toast

• 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

1. Heat 1 tablespoon oil in a medium skillet over medium-high.
2. Cook garlic until barely golden, stirring frequently, about 1 minute.
3. Add kale and the water; cook until tender, stirring occasionally, about 8 minutes.
4. Add lemon juice and salt, and season with pepper; stir to combine.
5. Spread each slice of bread with half of the cheese.
6. Top with kale mixture, dividing evenly.
7. Heat remaining 1 tablespoon oil in another skillet over medium.
8. Crack eggs into skillet, one at a time.
9. Cook until whites are just set, about 2 minutes.
10. With a spatula, carefully place an egg on each bruschetta, and serve.
11. (Per Serving)
12. Calories: 313
13. Saturated Fat: 4.2g
14. Unsaturated Fat: 14g
15. Cholesterol: 12mg
16. Carbohydrates: 27g
17. Protein: 12.7g
18. Sodium: 731mg
19. Fiber: 1.3g

extravirgin olive oil, garlic, trimmed kale, water, lemon juice, coarse salt, freshly ground pepper, bread, ricotta cheese, eggs

Taken from www.epicurious.com/recipes/food/views/egg-kale-and-ricotta-on-toast-394191 (may not work)