Meal: Breakfast, Serves: 4, Prep: 15 minutes.

Ingredients

1 tablespoon vegetable oil

1 shallot, small dice

1/2 cup red pepper, small dice

1 cup kale, shredded

4 thick slices multi-grain bread, middle cut out with a medium cookie cutter

4 whole eggs

Salt and pepper to taste 

Preparation

1. In a sauté pan, heat oil and add a diced red pepper and a shallot.
2. Cook for roughly 2 minutes or until soft.
3. Add kale and cook until wilted (remove from pan).
4. Place the slice of bread in a separate, non-stick pan.
5. Add ¼ cup of vegetables in the center of the bread (where the hole was cut) and arrange appropriately.
6. Place the egg over the vegetables.
7. Cook until the egg sets and flip to cook sunny side up.
8. Season lightly with salt and pepper.
9. Ready to serve.

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