| Open Faced Breakfast Sandwich with Goat Cheese, Pistachios, Kale and Poached Egg |
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| Servings: | 6 | | Prep Time: | 20 mins | | Total Time: | 30 mins |
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Simply blanched seasoned kale on top toast with goat cheese, pistachios and poached egg. |
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| NUTRITIONAL INFORMATION 279.6 Calories; 27.6 g Carbohydrates; 14.1 g Fat; 4.4 g Saturated Fat; 15.2 g Protein; N/A Cholesterol; 7.1 g Fiber; N/A Potassium; 361.1 mg Sodium; N/A Added Sugars |
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| Ingredients | 6 oz Kale, Fresh, Chopped | 1 Tbsp Extra Virgin Olive Oil | 1/8 tsp Kosher Salt | 1/8 tsp Ground Black Pepper | 6 ea Multi-Grain Sandwich Thin | 3 oz Goat Cheese | 6 Tbsp Pistachio Nuts, Raw | 6 ea Egg, Fresh |
| | Preparation | 1. Steam or blanch kale in boiling water just until wilted, about 2 minutes. Remove and squeeze out excess water. Season with oil, salt and freshly ground black pepper. Set aside. | 2. Toast the sandwich thins and cook eggs your favorite way. Recommend poaching eggs. | 3. For each sandwich: spread 1 Tbsp of goat cheese onto toast, 1/2 cup of cooked seasoned kale, 1 Tbsp of chopped pistachios and one poached egg. | | Tips & Notes | Poach eggs: bring water to a gentle simmer, add some acid, like cider vinegar (1 Tbsp to 2 qt of water). Crack the egg into a small bowl, with a spoon, swirl the water and then gently pour the egg into the water. Let sit until the whites are set and yolk is still runny. |
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