Open-Faced Breakfast Sandwiches

I adore eating eggs in the morning, and this has been true for a very long time.  I have perfected the art of cooking an egg over medium, and particularly enjoy eating this in the form of an open-faced sandwich.  This time, I wanted to try adding some of the CSA kale to the sandwich, as well as some of the beautiful farmstand tomatoes that Seth got from his aunt in upstate New York.  One of the best parts about eating a breakfast like this is that it keeps you full for a long time!

Ingredients

4 slices multigrain or other favorite bread
8 small slices extra sharp cheddar cheese
4-5 large leaves of curly kale, stems removed and coarsely chopped
1 medium tomato, sliced into 1/3" slices
4 eggs
1/2 tbsp salted butter
1 tbsp olive oil
1/2 tsp salt or more to taste
1/2 tsp freshly cracked black pepper

Method

1.  In a large nonstick pan, heat the olive oil at medium high heat.  Add the kale, salt, and pepper.  Mix occasionally.  Cook until the kale has wilted.


2.  Toast the bread until slightly browned but still soft


3.  Heat a separate nonstick pan to medium high heat.  Add the butter and spread over the bottom of the pan.


4.  Crack the eggs into the pan with the butter.  Try to get the eggs towards the edges of the pan so they don't overlap much.


5.  When the egg whites have set but the yellows are still runny, carefully separate the eggs from each other and flip each egg.  As soon as all 4 eggs are flipped, turn off the heat but leave the pan on the hot burner.


6.  Place 2 slices of cheese on top of each piece of toast.  Spoon the kale evenly over the cheese.  Place the tomato slices over the kale. Top each piece of bread with one egg.

Enjoy!