Description
Kale, parsley, basil and garlic make for a fabulous spread on toast, sandwiches and now, with eggs. Add bacon or prosciutto for Green Eggs and Ham!
Ingredients
- FOR THE SPREAD:
- 1 cup Kale, Stems Removed And Chopped
- ¼ cups Parsley, Stems Removed And Chopped
- 6 whole Basil Leaves, Chopped
- 2-½ Tablespoons Olive Oil
- 1 clove Garlic, Chopped
- ¼ teaspoons Salt, Or To Taste
- ⅛ teaspoons Pepper
- FOR THE ASSEMBLY:
- 1 whole English Muffin, Split
- 1 teaspoon Olive Oil, Divided
- ½ cups Spinach
- 2 whole Eggs
- ½ whole Avocado, Sliced And Divided
- 2 ounces, weight Low-fat Feta Cheese, Crumbled And Divided
- Salt And Pepper, to taste
Preparation
In a small blender (like the Magic Bullet), blend together all of the kale and herb spread ingredients. You don’t want the herbs to be completely puréed, just finely chopped. This can be easily doubled, for more servings. Set aside.
Toast both halves of the English muffin using your preferred method. When toasted to your liking remove them from the toaster.
In a small skillet, heat 1/2 teaspoon of olive oil over medium heat. Add spinach and a touch of salt and pepper, and toss a few times. After about a minute and a half, spinach should be wilted. Transfer it to a plate.
Add remaining olive oil or butter to the skillet and over medium high heat, crack eggs into the pan, sprinkle with pepper and cover with a lid. After 3-4 minutes, once the whites on the top are cooked through and the yolk is still soft, transfer to a plate.
To build each Green Egg Stack: Smear a couple of tablespoons of the kale and herb spread onto each toasted English muffin half. Add a couple of avocado slices, 1 fried over-easy egg, wilted spinach and 1 ounce of crumbled feta cheese. Enjoy immediately.
