Lemon-kale egg sandwich with parmesan
Start your day with a delicious and nutritious Lemon-Kale Egg Sandwich with Parmesan. This easy-to-make recipe features fresh kale, zesty lemon juice, fluffy eggs, and a sprinkle of grated parmesan, all layered between crispy baguette slices. Perfect for a quick breakfast or a satisfying brunch!
- 25 Jan 2025
- Cook time 15 min
- Prep time 10 min
- 1 Servings
- 8 Ingredients
Get ready to tantalize your taste buds with this delicious Lemon-Kale Egg Sandwich with Parmesan. This unique combination of fresh kale, zesty lemon, and rich parmesan cheese, all sandwiched between crusty baguette slices, makes for a mouth-watering meal. Perfect for breakfast, brunch, or a light lunch, this recipe is both nutritious and satisfying.
Ingredients:
Instructions:
- Wash and chop the kale into bite-sized pieces.
- Slice the baguette into two pieces that are about 1/2 inch thick.
- In a medium skillet, heat 1 teaspoon of olive oil over medium heat.
- Add the chopped kale to the skillet and sauté for about 5 minutes, until the kale is wilted and tender.
- Season the kale with a dash of salt and black pepper. Remove from heat and set aside.
- While the kale is cooking, you can toast the baguette slices. You can do this in the toaster or by placing them in a hot skillet until they are golden brown on each side.
- Heat the remaining 1 teaspoon of olive oil in a clean skillet over medium heat.
- Crack both eggs into the skillet and cook them to your desired doneness. For a runny yolk, cook for about 2-3 minutes per side. For a firmer yolk, cook a bit longer.
- Just before the eggs are done, sprinkle them with a dash of salt and black pepper.
- Place the toasted baguette slices on a serving plate.
- Divide the cooked kale evenly between the two slices of baguette.
- Drizzle 1/2 teaspoon of lemon juice over the kale on each slice.
- Gently place one cooked egg on top of each kale-covered baguette slice.
- Sprinkle grated Parmesan cheese over the top of each egg.
- Serve the lemon-kale egg sandwiches warm. Optionally, you can garnish with an additional sprinkle of black pepper or a light drizzle of olive oil for extra flavor.
Tips:
- Massage the kale with a bit of olive oil before cooking to tenderize it and enhance the flavor.
- Toast the baguette slices for an extra crunch and added flavor.
- Use a non-stick pan to cook the eggs to prevent sticking and make flipping easier.
- Sprinkle a little extra grated parmesan on top before serving for an additional flavor boost.
- If you prefer a runny yolk, cook the eggs sunny-side up or over easy to keep the yolks intact.
Voila! Your Lemon-Kale Egg Sandwich with Parmesan is ready to be devoured. Each bite is a delightful balance of flavors and textures, from the crispy baguette to the fluffy eggs and the tangy lemon-kale mixture. Enjoy this delightful dish as a perfect start to your day or a nourishing mid-day treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 550kcal | 28% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 6g | 15% |
| Sugar 7g | 7% |
| Fat | |
| Fat 24g | 29% |
| Saturated 6g | 21% |
| Cholesterol 420mg | - |
| Vitamins | |
| Vitamin A 360ug | 40% |
| Choline 350mg | 63% |
| Vitamin B1 1.06mg | 89% |
| Vitamin B2 1.22mg | 94% |
| Vitamin B3 7mg | 44% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 270ug | 68% |
| Vitamin B12 1.12ug | 46% |
| Vitamin C 66mg | 72% |
| Vitamin E 1.81mg | 12% |
| Vitamin K 260ug | 219% |
| Minerals | |
| Calcium, Ca 350mg | 27% |
| Copper, Cu 0.24mg | 26% |
| Iron, Fe 8mg | 71% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 540mg | 16% |
| Selenium, Se 70ug | 129% |
| Sodium, Na 1210mg | 81% |
| Zinc, Zn 3.14mg | 29% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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