Kale and Lemon Bruschetta with Ricotta and Egg

Community Recipe from

Recipe Time

Cook Time:
Prep Time:


  • 1 slice(s) beefsteak soft rye bread
  • 4 cup(s) Kale
  • 1 whole(s) large egg
  • 1/4 cup(s) light ricotta cheese


  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
February 2011

This recipe is a personal recipe added by mishell and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Kale and Lemon Bruschetta with Ricotta and Egg Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy