A pile of fresh kale and French bistro sandwiches inspired this open- faced egg sandwich using Pete & Gerry's Heirloom Eggs and Mt. Athos Monk's Bread.
INGREDIENTS - 2 servings
2 - Pete & Gerry's Heirloom egg
3 - kale stalks - chopped
3 - cloves garlic - chopped
1/4 small yellow onion- chopped
2 tablespoons olive oil
Salt & pepper to taste
Thick sliced, hearty bread
DIRECTIONS
Wash, de-stalk, and chop 3 stalks of organic kale; Finely chop garlic and onion
INGREDIENTS - 2 servings
2 - Pete & Gerry's Heirloom egg
3 - kale stalks - chopped
3 - cloves garlic - chopped
1/4 small yellow onion- chopped
2 tablespoons olive oil
Salt & pepper to taste
Thick sliced, hearty bread
DIRECTIONS
Wash, de-stalk, and chop 3 stalks of organic kale; Finely chop garlic and onion
Heat up oil in pan; sautee onion for 3 minutes, add garlic for 1 minute, then add kale.
Mix well; allowing to cook down for 5 or 6 minutes or until vibrant green and tender.
** I add a splash of white wine to sweeten the kale, but this takes away from the crispness.
In a separate frying pan, heat up a drizzle of olive oil and cook the eggs to your preference. I cook mine over medium so the yolk runs a bit. Kevin prefers his well done. I adore Pete and Gerry's eggs because the whites stay firm and the yolks are always bright and flavorful. The orange yolk also lends an artful pop of color to the plate. A sprinkle of truffle salt brings an earthy decadence.
My all-time favorite hearty, dark bread (Mt. Athos Fire Bread -- or Monk's Bread) hails from Mediterra Bakery, a Pittsburgh-based bakehouse (not really a monastery). It's a dense, organic, germ wheat flour bread that holds up well on the bottom of a sandwich. Luckily, I can find it in Columbus at both The Hill's Market in Worthington and Giant Eagle Market District in Upper Arlington.
Top a lightly toasted & buttered slice of bread with the egg and the kale mixture.
In a separate frying pan, heat up a drizzle of olive oil and cook the eggs to your preference. I cook mine over medium so the yolk runs a bit. Kevin prefers his well done. I adore Pete and Gerry's eggs because the whites stay firm and the yolks are always bright and flavorful. The orange yolk also lends an artful pop of color to the plate. A sprinkle of truffle salt brings an earthy decadence.
My all-time favorite hearty, dark bread (Mt. Athos Fire Bread -- or Monk's Bread) hails from Mediterra Bakery, a Pittsburgh-based bakehouse (not really a monastery). It's a dense, organic, germ wheat flour bread that holds up well on the bottom of a sandwich. Luckily, I can find it in Columbus at both The Hill's Market in Worthington and Giant Eagle Market District in Upper Arlington.
Top a lightly toasted & buttered slice of bread with the egg and the kale mixture.
This sandwich is a filling, healthy, and delicious way to start the day.
I also envision smaller bite sized versions as a brunch finger food.
I also envision smaller bite sized versions as a brunch finger food.
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