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.
- Quick Glance
- Quick Glance
- 15 M
- 15 M
- Makes 4
In a large skillet over medium-low heat, warm the oil. Add the garlic and paprika and cook until fragrant, about 30 seconds.
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.