|Open Faced Breakfast Sandwich with Goat Cheese, Pistachios, Kale and Poached Egg|
|Prep Time:||20 mins|
|Total Time:||30 mins|
Simply blanched seasoned kale on top toast with goat cheese, pistachios and poached egg.
NUTRITIONAL INFORMATION279.6 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
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
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.