Egg and Greens Sandwich

Ingredients

• Kale

  Raw

  1 cup, chopped or 67g

• Sourdough bread

  French or vienna

  2 slice, medium or 128g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Lemon juice

  Raw

  1 wedge yields or 6g

• Parmesan cheese

  Shredded

  ¼ oz or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a shallow pan, heat about 1 inch of water with a dash of salt and bring to a boil. Add the kale and cook until wilted, about 3-5 minutes. Drain in a colander and set on paper towels to dry.
2. Brush both sides of the sourdough bread with olive oil and toast in a hot pan or under a broiler for a few minutes, watching closely to prevent burning.
3. In a sauté pan, cook the eggs to your liking.
4. Assemble the sandwich by piling the kale and then the eggs onto the toasted bread. Add a squeeze of lemon juice, sprinkle with Parmesan, and season with salt and pepper to taste.