Savory French ToaST

 

Fried Egg Quesadilla

 

Roasted Broccoli Salad with Egg

 

Kale and Jack Quesadilla with Egg

 

Summer Pepper Shakshuka

 

Broccoli and Fregola Sarda

 

Cauliflower Meuniere with Kale and Egg

https://www.katloveskale.com/2014/12/meatless-monday-roasted-cauliflower.html?d2cf32&d2cf32

 

Potato and Kale Hash

 

Half-greens frittata

Saute onions and garlic as usual. Add two handfuls greens (spinach, arugula, kale) and cook them down. Then push them to one half of the skillet and dump in 8 whisked eggs. Cook it like an omelette for a while until you'd feel almost safe eating it. Then add cheese on top and put it in the 350-degree oven for five minutes.

The parents eat one side and the kids eat the other. Serve with good bread.

Lentil Soup with Fried Egg

Saute some onion, carrots, garlic, red pepper, and any other veggies you want. Add two spoonfuls of tomato paste and stir until evenly combined. Add a generous portion of paprika. Add a can of fire roasted diced tomatoes. Add 2 cups french lentils and cover with stock or water or a combo. Bring to boil and then turn down to a simmer. Salt to taste. Cook until lentils are tender, adding more water or stock as needed. When the lentils are al dente add a couple handfuls of fresh kale leaves (not the stem).

Top with a fried egg over easy (the yolk should still be a bit runny).

Hali's Spinach Ricotta Pie

Crust: Cut 1 cup flour (4/5 white and 1/5 whole wheat works well) with 1/3 cup cold butter. Add 3 T cold buttermilk or enough so that the mix holds together in a ball. Chill for 1 hour.

Filling:
1 lb ricotta cheese
3 eggs
1 lb chopped spinach and 1 diced onion sauteed together in butter with pepper, a little salt, and some basil.
3 T flour
1/2 cup grated sharp cheese (or more)
dash nutmeg

Mix everything together and spread into unbaked pie shell. Top with 1 cup sour cream spread to the edges of the crust and top with a generous sprinkling of paprika

Bake at 375 for 40-45 minutes. Serve hot!

Spinach Souffle

Preheat oven to 375
Use room temp eggs
Prepare souffle pan by buttering bottom and sides and coating with grated Parmesan cheese (grate a handful in and then rotate pan until evenly covered, dump out any extra)

In a saucepan melt 3 Tb butter. When the butter starts bubbling add 3 Tb yellow cornmeal and stir. Let cook a minute or so until it starts to brown. Then add 1 1/2 cups HOT milk (not boiling). Whisk until it thickens. Turn off heat and add splash of Worcestershire sauce and a sprinkle of yellow mustard. Remove pan from heat

You will now be separating eggs so get a bowl for the whites and put it next to the saucepan with your sauce. Separate 3 eggs, putting the yolks in the sauce (whisk each one immediately into the sauce) and the whites in their own bowl. Add 2 more whites (for a total of 3 yolks and 5 whites--you can do 4 and 6 for a slightly bigger souffle).

Add 1 cup of grated sharp cheddar cheese to the sauce. Add a handful of chopped spinach (optional) to the sauce.

Whip the whites until they are stiff (not dry). Carefully, carefully fold the whites into the sauce. Pour everything into the buttered souffle pan and place in the middle of oven. Cook for 40 minutes. Do not stomp while it is cooking. Take it out, admire, and serve immediately.

This makes enough for 2 very hungry people.