Eggs Florentine with kale and feta cheese
For a veggie lunch or for those who watch their calories and want to eat something fine and light, such as an appetizer or main course with a salad.
Preparation steps
- Wash the cabbage and cut into strips. Heat the olive oil in a pan, add the drained kale and simmer over medium heat for five minutes until the kale is wilted and lightly browned, add the finely chopped garlic, steam, salt and add the hot peppers to taste.
- Toast bread or toast / depending on which you choose / in a toaster or in a dry pan, if you toast on a pan, freely soak the bread / drizzle with a little olive oil. Mix the kale with the shredded feta cheese. Heat the olive oil in a pan, beat the eggs, salt the eggs, steam them with freshly ground colorful pepper, cover for a minute. Let the egg whites bake, but let the eggplant remain liquid, of course, if you don't like eggs, bake until the end.
- Place the stewed kale on top of the bread fetch and the egg on top. Serve with a fine mixed salad.
Serving
Recipe saTv / Food.net