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Fried Egg on Toast with Kale and Pickled Peppers

Scott Phillips

Servings: 4

This open-face sandwich works for supper, thanks to earthy greens, sweet-tart peppers, and nutty cheese.


  • 3 large cloves garlic, thinly sliced
  • 3 Tbs. extra-virgin olive oil
  • 5 oz. baby kale (about 5 cups)
  • 3 Tbs. chopped mild or hot Peppadew peppers
  • 1 tsp. fresh lemon juice
  • Kosher salt
  • 4 large eggs
  • Freshly ground black pepper
  • 4 slices of your favorite bread, toasted
  • 1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 190
      Sodium (mg): 620
      Carbohydrates (g): 18
      Fiber (g): 1
      Sugar (g): 3
      Protein (g): 11


  • In a 12-inch nonstick skillet over medium-high heat, combine the garlic with 2 Tbs. of the oil. Cook, stirring frequently, until the garlic just begins to color, about 2 minutes. Add the kale and cook, tossing occasionally, until glossy and tender, about 2 minutes. Add the peppers and lemon juice, stir, and season to taste with salt. Transfer to a bowl, and wipe the skillet clean.
  • Heat the skillet over low heat. Add the remaining 1 Tbs. oil and swirl to coat. Crack the eggs into the pan, season with salt and pepper, and cover. Cook until the eggs are just set but the yolks are still runny, about 2 minutes. Divide the greens evenly among the toast, top each with an egg, and garnish with the cheese.


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