CHEESY KALE PROSCIUTTO WITH EGGS
Despite their appearance, these cheesy kale prosciutto brunch melts are a far cry from your ordinary slice of dry toast. However, you can save time the next day by making the “melt mixture” the night before. If you’ve got a toaster oven, you can toast a couple of English muffins, spread the melt mixture on them, and cook some eggs while that’s on. Almost as simple as pouring a bowl of cereal, but far superior.
After toasting and slathering some salted butter on a few of these melts, we were ready to go. Perfection.
So, yes, this was our Sunday brunch, which is why it’s here. In a way, we may be considered hobbits.
- 4 oz. of softened cream cheese
- 4 English muffins (slightly toast it and split it in half)
- 4 slices of prosciutto
- 4 eggs
- 2 cups of kale
- 1 cup of grated cheddar cheese
- 1 sliced clove of garlic
- Olive oil
- salt and pepper
- Heat a few teaspoons of olive oil in a pan over medium heat before adding the garlic. Add the chopped kale after cooking for one minute. Cook the kale until it is soft and wilted, seasoning to taste with salt and pepper.
- Grated cheddar and cream cheese go into a mixing bowl with the cooked greens. Mix thoroughly. Broil the English muffin halves on low for 3-4 minutes, until the mixture is golden brown.
- Add a little oil to a medium-sized skillet and cook the eggs sunny-side up while that’s happening. To serve, top the melts with a few slivers of prosciutto and serve alongside eggs.