I love an egg sandwich. Especially when the pickings are slim for lunch.
Protein rich and just plain comforting, this sandwich is great scrambled, poached, or fried sunny-side up. It can be gussied up with all manner of things found in the refrigerator making it a great vehicle for leftovers. . . a satisfying meal for anytime of day.
Here’s how I made it....
- Olive oil, for the pan
- 1 clove garlic, thinly sliced
- pinch red chile flakes
- a handful of kale, washed and torn into small pieces
- coarse salt
- low fat cottage cheese
- 2 toasted slices of whole wheat bread, drizzled with olive oil
- 1 poached egg
Heat olive oil in a small saucepan and add garlic and red chile flakes; sauté until fragrant, but not browned. Add kale and season with salt. Cook, stirring, until wilted. Spread cottage cheese on one slice of bread and top with kale, poached egg, and remaining bread.