Kale and Lemon Bruschetta with Ricotta and Egg
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- 1 slice(s) beefsteak soft rye bread
- 4 cup(s) Kale
- 1 whole(s) large egg
- 1/4 cup(s) light ricotta cheese
- 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
This recipe is a personal recipe added by mishell and has not been tested or endorsed by MyRecipes.
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Kale and Lemon Bruschetta with Ricotta and Egg Recipe at a Glance
- COURSE: Breakfast/Brunch