Kale and Eggs on Ciabatta

Sometimes the best recipes come from simple market inspiration. After picking up a bunch of kale at the Farmer’s Market without a specific plan, I found myself with a craving that wouldn’t quit: kale and eggs, kale and eggs, kale and eggs. The combination reminded me of a sophisticated dish I’d enjoyed at Blue Hill restaurant, featuring poached eggs over stewed kale. This recipe serves 2-3 people, perfect for a satisfying breakfast or light dinner.

What started as a simple craving evolved into an elegant yet approachable dish. The hearty kale provides a perfect bed for eggs with runny yolks, while a blanket of freshly grated Parmesan adds the finishing touch. Served on ciabatta rolls, it transforms humble ingredients into something restaurant-worthy.

Yield: 2-3 Servings

Kale and Eggs on Ciabatta

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A simple yet sophisticated breakfast or light dinner featuring steamed kale topped with perfectly cooked eggs and Parmesan cheese, served on toasted ciabatta. This 20-minute meal combines farmer's market freshness with restaurant-inspired presentation.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 large bunch kale, stems removed and leaves chopped
• 4 large eggs
• 1 medium onion, chopped
• 2 tablespoons butter
• 1/2 cup freshly grated Parmesan cheese
• 2 ciabatta rolls, split
• 2 cloves garlic, minced
• Sea salt and freshly ground black pepper to taste

Instructions

1. Heat butter in a large skillet over medium heat.
2. Add chopped onion and cook until translucent.
3. Add minced garlic and cook until fragrant.
4. Add chopped kale to the pan.
5. Season with salt and pepper.
6. Cover pan and lower heat to steam the kale.
7. Cook until kale is nearly tender, about 5-7 minutes.
8. Make four wells in the kale mixture.
9. Crack eggs into the wells.
10. Cover pan again and cook until eggs reach desired doneness.
11. Sprinkle grated Parmesan over everything.
12. Toast ciabatta rolls until golden.
13. Divide kale and eggs between rolls.

Notes

The key to this dish is properly cooking the kale – it should be tender but still maintain some texture. If the kale seems too tough, add a splash of water to the pan while steaming. The egg yolks should remain runny to create a natural sauce when broken over the kale.

Try different variations by adding red pepper flakes for heat, lemon zest for brightness, or substituting goat cheese for the Parmesan. This dish is best served immediately while the eggs are hot and the ciabatta is crisp. For a gluten-free option, serve over roasted potatoes instead of bread.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 15gSodium: 380mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 15g