Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Fresh Local-style Eggs Florentine

Featured in the Honolulu Star-Advertiser on March 27, 2013.

electric_kitchen_logo

Ingredients:

Fresh Local-style Eggs Florentine

  • 4 slices (1-inch thick) sourdough bread
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper to taste
  • 2 stalks green onions, thinly sliced
  • 1 large bunch kale, stems and fibrous part from leaf removed, chopped
  • 1/3 cup crumbled fresh goat cheese (3 ounces)
  • 4 large local fresh eggs

Directions:

  1. Heat broiler with rack set 4 inches from heating element.
  2. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil.
  3. Season with salt and pepper.
  4. Broil until golden, about 1-3 minutes per side; set aside.
  5. In a large nonstick skillet, heat 1 teaspoon oil over medium.
  6. Add green onions and kale; season with salt and pepper.
  7. Cook until wilted, tossing and adding more kale as room becomes available, 2 to 3 minutes.
  8. Drain off excess liquid; mix in goat cheese.
  9. Transfer to a covered bowl; set aside.
  10. Wipe skillet; heat remaining tablespoon of oil over medium.
  11. Gently crack eggs into skillet, keeping yolks intact; season with salt and pepper.
  12. Cook until whites are almost set, about 1 minute.
  13. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
  14. Top each piece of toast with kale mixture and 1 egg; serve immediately.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
560 calories, 24 g fat, 8 g saturated fat, 0 mg cholesterol, 700 mg sodium, 60 g carbohydrate, 5 g fiber, 5 g sugar, 27 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.