An elevated take on two simple classics. Egg toast served on sourdough bread with thinly sliced, raw kale, massaged in a sharp, cheesy, and peppery caesar dressing.
- 2 thick slices sourdough or artisan bread
- 2 tbsp salted butter
- 2 eggs
- 1/4 tsp crushed red pepper flakes (garnish)
- salt and pepper (to taste)
Kale Caesar Salad
- 1 bunch kale, finely chopped ((~3 oz))
- 1/2 cup pecorino romano, finely grated
- 1 large garlic clove (minced, then smashed until paste-like)
- 3 tbsp extra-virgin olive oil
- lemon juice (from 1/2 lemon, plus more to taste)
- 1/8 tsp red pepper flakes
- 1/4 tsp kosher salt
- 1/4 tsp freshly cracked* black pepper
- 1/4 cup parmesan slivers (garnish, optional)
- 1/2 cup breadcrumbs, crushed
- Toss Kale Caesar Salad. In a large bowl, mix together the pecorino romano, garlic, olive oil, lemon juice, red pepper flakes, salt, and pepper. It should form a wet paste. Add kale to the bowl, and use clean hands to massage the cheese mixture into the finely chopped kale. This will help tenderize the raw kale and ensure each bite is perfectly dressed. Season to taste with additional lemon juice, salt, or pepper if needed. Plate the salad on a large platter or plate. Garnish with crushed breadcrumbs and parmesan slivers. Set aside.
- Make Egg Toast. Heat a cast-iron skillet on medium. Melt 1 tbsp of butter, then add slices of bread to the skillet and toast until both sides are light golden brown, ~3-5 minutes. Plate each slice of toast on the kale caesar salad. Add the remaining 1 tbsp of butter to the pan to melt. Cook both eggs in the butter on medium heat until the whites have cooked through and have crispy edges while the yolks are still runny, ~2-4 minutes. Season with salt, pepper, and red pepper flakes. Place each egg on top of the toast. Serve and enjoy!
*Freshly-Cracked Black Pepper. Make sure to use a peppercorn grinder to crack fresh pepper as opposed to using pre-ground pepper which has lost most of its flavor and fragrance.
Keywords: caesar, caesar salad, kale, salad