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Homemade Easy Kale Feta Egg Toast photo

Easy Kale Feta Egg Toast

This Easy Kale Feta Egg Toast is a quick, nutrient-packed breakfast that’s bursting with flavor!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Toast:
  • 2 slices English muffin bread or sourdough or multigrain bread
  • 3 teaspoons extra-virgin olive oil divided
  • 3 cups chopped kale stems removed
  • 1 teaspoon minced garlic about 2 small cloves
  • ½ teaspoon salt plus additional for seasoning
  • ¼ teaspoon pepper plus additional for seasoning
  • ¼ teaspoon red pepper flakes for heat
  • 2 large eggs the star protein of the dish
  • 2 ounces feta cheese crumbled

Equipment

  • Skillet
  • Spatula
  • Knife and cutting board
  • Toaster or oven
  • Measuring spoons

Method
 

Instructions
  1. Step 1: Prepare the Bread - Start by toasting your choice of English muffin, sourdough, or multigrain bread until crispy.
  2. Step 2: Sauté the Kale - In a skillet, heat 2 teaspoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds, then add chopped kale, salt, pepper, and red pepper flakes. Cook for 5-7 minutes until tender.
  3. Step 3: Cook the Eggs - In a separate pan, heat the remaining olive oil over medium heat, crack the eggs, season, and cook to your desired doneness.
  4. Step 4: Assemble Your Toast - On each slice of toasted bread, layer the sautéed kale, crumbled feta, and cooked eggs.
  5. Step 5: Serve and Enjoy - Drizzle with olive oil and serve immediately, seasoning with extra salt and pepper if desired.

Notes

  • Store sautéed kale in the refrigerator for up to 3 days.
  • For a vegan option, replace eggs with tofu scramble and omit feta.
  • Experiment with different cheeses or add avocado for creaminess.