4 slices of Koch Ranches Ciabatta Bread
4 large Pasture Raised Eggs
3-4 cups kale, stems removed and leaves roughly chopped
1-2 beets, diced
1 tbsp. mashed TX Black Gold Garlic
1 tbsp. pecan oil
Koch Ranches Pink Himalayan Salt & Black Pepper
Preheat oven to 375.
Place your bread on a baking sheet or oven-safe skillet, and toast it in your oven for 7-9 minutes. Set aside. While your bread is toasting, add pecan oil, garlic and your diced onions to a pan and cook over medium heat until fragrant and onions are translucent/slightly brown.
Add chopped kale to the pan and sauté until leaves are bright green and just starting to wilt. Season with salt/pepper to taste. Remove from heat and set aside.
Lightly spray another pan and set it over medium heat. Crack eggs, two at a time into your pan, using a spatula to make sure they don’t touch. Cover the pan and let the eggs cook until your desired level of done-ness. Remove from pan and set aside.
Repeat with remaining two eggs.
To assemble, place your toasted bread on a large plate, and divide your kale mixture evenly among the slices. Sprinkle chopped beets over the kale, then carefully lay an egg on to of each piece of bread.
Season eggs lightly with salt/pepper to taste.
Recipe provided by Koch Ranches