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Kale and Egg Bruschetta

Dan from Platter Talk
  • 10 minutes
  • Serves 3

INGREDIENTS

1 cup

kale leaves (washed, rinsed and stems removed)

3

eggs

3

slices of baguette (5 inches in length)

1

Roma tomato (seeded and coarsely diced)

2 cloves

garlic

1/2

small onion (coarsely diced)

3 tbsp

olive oil (divided)

grated Parmesan cheese

kosher salt

fresh ground black peppercorn