Fried Egg Kale and Prosciutto Sandwich

Have you tried kale yet? If you have I’m sure you love it…and if not, I’m sure you will!

There are a million different recipes for kale and I’m sure they are all delicious in their own right. I have to say however, that my favourite way to incorporate kale in a recipe is in THIS sandwich!

Simple, yes…but packed with flavour!

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Often times my favourite recipes are created ‘accidentally’ (like when I only have a few ingredients in the fridge that need to be consumed or when I whip up some odd concoction with leftovers). Take this recipe, for example!

If you like these ingredients separately you’re going to LOVE them combined in this sandwich. The soft, creamy egg, bitter, crunchy kale and sweet, chewy prosciutto are a match made in culinary heaven!

With the leftover kale, why not try one of these recipes:
Dill Pickle Kale Chips
White Bean Kale and Chicken Chili
Kale Feta Barley Salad with Lemon Honey Balsamic Dressing

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Ingredients
About 1/2 cup sautéed kale
1 garlic clove, halved or finely minced
1 tbs. extra virgin olive oil
2 slices prosciutto di Parma (get the REAL stuff if you can!)
1-2 eggs (depending on how hungry you are!)
2 slices bread of choice (my fave is Udi’s gluten-free)
Mayonnaise (quantity as desired)

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Kale preparation:
Wash kale, rinse and pat dry with a clean kitchen towel or paper towels. Remove the stem (I simply rip off the leaves) and chop roughly. *You will only need 1 cup of raw kale for this recipe. Wrap the remaining kale in a dry paper towel and store in the fridge.

Heat olive oil in a small frying pan on medium heat for about 2 minutes. Add the garlic and sauté for 1 minute then add the kale leaves. Sauté for about 5 minutes (covered with a lid) or until wilted and tender. Set aside while you prepare the other ingredients.

In the meantime, toast the slices of bread (to your liking)…

One of my favourite foods EVER! When choosing prosciutto go imported (or go home). In my opinion, Parma prosciutto is THE best!

For the eggs, heat 1 tsp. extra virgin olive oil in a small non-stick frying pan on medium heat for about 2 minutes. Add the egg(s) and cook as desired.

I prefer mine “well done over easy” (or so I call them!).

Layer the ingredients between the slices of bread. *I like to place the kale in between the egg and prosciutto so it stays nicely nestled in the sandwich and doesn’t fall out all over the plate!

I’m not a huge fan of mayo but it does add some creaminess to the sandwich and balances out all that (yummy) saltiness and bitterness!

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It’s as simple (and delicious) as that! Enjoy!

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  • monica

    Yummy Yummy! When is your cookbook coming out? xx

    • Lisa @bitesforbabies

      You wouldn’t think those ingredients go together…but they do! The cookbook is due to be published in January (that’s the plan!). It’s mainly baby purees…although most of the recipes are family-friendly and simply modified for baby ;-)