Two slices make a fine, simple dinner.
PESTO EGG TOAST
This recipe is for 2 servings, 2 eggs and 2 slices of toast per serving
Spread each slice of bread with 1 tbsp pesto, and toast lightly in a toaster oven, or on a cookie sheet in a conventional oven.
Grease a large skillet. Place half the sautéed kale in four small piles on the hot skillet.
Crack one egg over each pile of kale. Season each egg with oregano, salt and pepper to desired taste.
Top each egg with the remaining kale and fry to preferred hardness.
Cover each slice of pesto toast with one kale egg and sliced tomatoes.
Happy cooking. Take it easy.