Categories: Breakfast
Ingredients
- 1 garlic clove, halved
- 4 slices crusty whole-wheat bread
- 1 tbsp. butter
- 1/4 cup mayo
- 1 tbsp. tomato paste
- 1 tsp lemon juice
- 1/4 tsp salt, divided, plus a pinch
- 1 tbsp. olive oil
- 6 oz. hot Italian sausage, casing removed
- 8 cups packed chopped kale
- 2 scallions, sliced
- 1/3 cup water
- 4 large eggs
- Pinch of ground pepper
Directions
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Rub cut side of garlic on both sides of bread. Toast the bread. Butter each slice. Set aside.
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Grate the remaining garlic into a small bowl and stir in mayo, tomato paste, lemon juice and 1/8 tsp salt. Set aside.
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Heat oil in a large nonstick skillet over medium-high heat. Add sausage and cook, breaking up large pieces with a wooden spoon, until almost cooked, about 3 minutes. Add kale, scallions, water and 1/8 tsp salt; cook, stirring occasionally, until the sausage is cooked through and the kale is wilted, about 2 minutes more. Transfer to a serving platter or divide among 4 plates.
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Crack eggs into the pan and sprinkle with the remaining pinch of salt and pepper. Cook for 1 minute. Cover and cook until the whites are just set, about 1 minute more. Top the kale with the eggs and serve with the aioli and the toast.