Green Toast and Egg

I love greens. All kinds, all different preparations. Raw and crunchy or boiled and tender, put a plate of greens in front of me and I'll eat them. Which is why boiled kale with toast and eggs is one of my most favorite meals; it combines the earthy quality of kale, the richness of eggs, and the warmth of garlic into a perfectly presented winter meal. This recipe from Orangette is my go-to winter dish.

But it's hot here now, and the thought of kale, though I love it so, just doesn't do it for me. I want something a little lighter, something that doesn't have to be boiled to the point of submission, dinner that comes to fruition in under 20 minutes.

So I swapped out the kale with spinach, doubled the chili flakes and finished the whole thing with lemon zest, a little juice, and goat cheese. Light and fresh, with just a kick of heat, it was the perfect early summer dinner. It made me feel healthful and virtuous and wonderfully sated all at the same time.

Greens Toast and Egg

Serves 1, but easily doubled or more.

2 1/2 oz. spinach - or about two good size handfuls
1 tbsp olive oil
1/2 yellow onion, sliced
Salt
Pepper
2 good pinches red chili flakes
1 clove garlic, minced
1 1/2 cups chicken broth
Zest and juice of 1/2 lemon
1 oz. goat cheese, or other tangy soft cheese

To serve:
Country bread, sliced
1 clove garlic, sliced in half
1 tbsp olive oil
1 egg

Thoroughly wash and dry the spinach. Warm the olive oil in a large saute pan over medium heat. Add the onions and stir around the pan, making sure they're all coated in the oil. When the onions are translucent and soft, add the salt, pepper and chili powder. Let the spices cook for a minute, the add the garlic and give it all a stir. When you can smell the garlic, but before it starts to brown, add the spinach and chicken broth. Let it cook over medium heat about three - five minutes, or until it's pretty well wilted. Turn off heat, add lemon zest, juice and cheese. Stir once to combine.

Meanwhile, toast your bread. When it's still hot, take your garlic halves and rub the toast with them. Place the toast in a wide rimmed bowl and cover with the spinach. Wipe out your pan, pour in the olive oil and fry the egg. When it's nicely browned around the edges, place the egg on top. Finish with a pinch of sea salt and some pepper.

**Variations/additions I'm looking forward to trying:
Swap out the bread for fresh corn tortillas charred on the grill. Add toasted cumin and jalapeno. Exchange goat cheese for lime-zest tinged fresh crema.

Switch bread for griddled polenta cakes. Lose the goat cheese. Top with quickly marinated diced tomatoes, garlic, and mozzarella in olive oil and balsamic vinegar.