This breakfast sandwich, made with toasted English muffins, fried eggs, creamy ricotta cheese, and sautéed kale, makes a quick, healthy, and satisfying meal any time of the day.
It’s unlikely we need to sell you on the merits of the convenient and ever-popular breakfast sandwich. This homemade version, made with English muffins, fried eggs, ricotta cheese, and sautéed kale, is all of those things, plus perhaps a little messier, a lot healthier, inexpressibly better tasting, and definitely something you’re going to want to linger over. And not just at breakfast. Here’s how to make it.–Angie Zoobkoff
☞ Table of Contents
- 1 tablespoon olive oil
- 1 to 2 cloves garlic minced or grated
- 1 teaspoon smoked paprika Aleppo pepper or Urfa biber
- 2 cups stemmed and roughly chopped curly kale Swiss chard or collard greens
- 1 teaspoon fresh lemon juice
- Kosher salt
- 1 cup smooth ricotta cheese room temperature
- 4 store-bought or homemade English muffins toasted
- 4 large eggs fried sunnyside up or to your liking
- Sea salt and freshly ground black pepper
- Add the kale and cook, tossing occasionally, until wilted, about 4 minutes. Season with the lemon juice and kosher salt.
- Spread 1/4 cup of the ricotta on the bottom half of each English muffin.
- Top with the sautéed kale and a fried egg and season to taste with salt and black pepper. Serve immediately, preferably with a knife and fork and time to savor it.
Recipe Testers’ Reviews
The possibilities for breakfast sandwiches are endless. And hearty greens and rich whole milk ricotta make another delicious combination to add to the ever-flexible mix. These good-anytime sandwiches would help you power through the morning or afternoon and quickly satisfy you at the end of a busy work day. (“Breakfast served all day!” Don’t we all love seeing that note on a restaurant menu?!)
Pre-washed and chopped kale in a bag would speed things up (did for me—dinner was ready in less than 20 minutes). Got sautéed greens leftover from last night’s dinner? You just championed your next meal.
I used smoked paprika and kale.
These breakfast sandwiches received an enthusiastic thumbs up from my family and I was happy to use our plentiful homegrown chard for the greens. The ingredients were readily available, adding to the plus column of pros and cons.
This recipe is delicious as written, but many add-ons come to mind for the next time. I’m thinking of roasted tomatoes or peppers. The garlic needed a few minutes to become fragrant, while the greens needed closer to 4 minutes to wilt, and I ended up turning the pan up to medium to speed them along. I used Aleppo pepper and one very large grated garlic clove. If making them for a group, I would recommend toasting the English muffins all at once in the oven so that they are all ready at the same time. Allowing the ricotta to come to room temperature would ensure that the dish stays a bit hotter at serving time.
Although these are technically a sandwich, eat them with your hands at your own risk. I highly recommend a plate and plenty of napkins. Perhaps they might even be served open faced with a knife and fork in the manner of eggs Benedict.
I look forward to making these again soon.
At first glance, I thought adding kale and ricotta to an egg sandwich would be weird, but it’s now my favorite breakfast meal! Sauteing the kale with garlic and smoked paprika really gave the sandwich a delicious twist and combined with the creamy ricotta was so delicious it has now been added to my regular breakfast repertoire.
Oh my, what a delight! Such a quick and delicious sandwich to put together. Healthy and filling, to boot! Yum! This was such a nice vegetarian breakfast sandwich, and the ricotta was a really refreshing addition. I loved this sandwich so much, I made it for breakfast on a Saturday, and then made it again on Monday night when I was too tired to cook a proper dinner.
Cooking the garlic and paprika really brings out the flavor of the spice, and the garlic gets so nice and toasty. I used pre-washed, pre-cut kale, so the only thing that I had to do for hands-on time was microplane the garlic.
I used smoked paprika. I sprinkled a little water over the kale and covered it after 1 minute to make it wilt a little faster.
I found that 1 sandwich per person for breakfast was perfect but if serving it for lunch or dinner, I could easily eat 2 sandwiches in a sitting.
Indeed, this is the best kind of drippy, sloppy breakfast sandwich! We were blessed to have quality ingredients on hand like fresh ricotta, rainbow chard, and artisan English muffins. But it was the addition of Aleppo pepper that elevated this egg sandwich to another level.
I recommend having your mis en place prepared because you definitely want to eat these sandwiches hot. My 16 year old was my assistant line cook so we could assemble and deliver the 4 sandwiches fast.
Originally published October 12, 2019