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

  Grated

  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 and a dash of salt; bring to a boil. Add greens and cook until wilted, about 3-5 minutes. Drain in colander. Set greens on paper towels to dry.
2. Brush both sides of bread with olive oil and toast in a hot pan or under broiler for just a few minutes. Keep a close eye so as to not burn the bread.
3. In a sauté pan, cook eggs to your liking.
4. Pile the greens and then the eggs onto the toasted bread. Add a squeeze of lemon juice, a bit of shaved parmesan, and salt and pepper to taste.

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