Kale, Feta, & Egg Breakfast Toast
2 Slices Martin's Whole Wheat Potato Bread
3 Teaspoons Olive Oil, divided
3 Cups Chopped kale
2 Cloves Garlic, minced
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Red Pepper Flakes
2 Large Eggs
2 Ounces Feta Cheese, crumbled
Toast bread to desired level. Set aside.
Heat 2 teaspoons olive oil in a large skillet over medium heat. Add kale and cook, stirring occasionally, until the kale begins to soften, about 5 minutes. Add the garlic, salt, pepper, and red pepper flakes. Stir and cook 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
In a small skillet, heat the remaining teaspoon olive oil over medium. Gently crack eggs into skillet and sprinkle with a little extra salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.
To serve, place half of the kale on top of each toast, then top with a fried egg. Enjoy!