Calabrian Chili, Garlic Yogurt, Kale, and 7-Minute Egg Sourdough Toast
10 mins prepServes 1
A delicious breakfast featuring garlic yogurt, spicy calabrian chilis, sautéed kale, a perfect 7-minute egg, and toasted sourdough, all topped with flaky salt, olive oil, and black pepper.
Chop about a cup of kale and sauté it on medium heat in a little olive oil, salt, and pepper for about 5 minutes. Turn off the heat and let it sit. Bring a pot of water to a boil and add an egg. Cook for exactly 7 minutes, then run it under cold water to stop cooking. In a cast iron skillet on medium heat, melt 1 tablespoon of butter and toast a slice of sourdough for about 3 minutes on each side until toasted. In a separate bowl, mix together 1/4 cup of Greek yogurt, 1 minced clove of garlic, juice of half a lemon, and a pinch of salt. Spread the garlic yogurt on a plate and top with calabrian chili peppers to taste, flaky salt, and olive oil. Finally, add the sautéed kale, the 7-minute egg, and the toasted sourdough to the plate and enjoy!
