Do you remember the day when avocado toast first became popular? That seems like ages ago and yet it's still just as popular. I myself still enjoy avocado toast once in a while but I also love mixing it up. There's so many toppings you can combine to turn a slice of ordinary bread into something extraordinary. Take, for example, this fried egg tartine with braised kale. Smear stone ground mustard aioli on crusty bread, top it with sherry braised kale, a fried egg, sliced radish, crumbled feta, red chili flakes, and sesame seeds, and bam! One flavor packed lunch. Ready to give it a try?
Fried Egg Tartine with Braised Kale
Stone ground mustard aioli
- ½ cup mayonnaise
- 2 tablespoon stone ground mustard
- 1 teaspoon lemon juice
- salt and pepper
- 2 tablespoon olive oil
- ½ medium red onion thinly sliced
- 2 bunches kale stems removed and leaves torn
- 4 garlic cloves sliced
- ½ cup sherry wine
- ¼ cup heavy cream
- ½ teaspoon black pepper
- ½ teaspoon salt
- 4 slices crusty bread
- 4 fried eggs
- ¼ cup thinly sliced radish
- ¼ cup feta crumbled
- 1 tablespoon red chili flakes
- 1 tablespoon sesame seeds
- freshly cracked black pepper
- Make the stone ground mustard aioli by mixing together the mayonnaise with stone ground mustard, and lemon juice. Season with salt and pepper.
- Heat 2 tablespoon olive oil in a saute pan over medium heat. Add the red onion and saute until the onions are softened and translucent, about 5 minutes. Add the kale and toss to combine. Cook until the kale begins to soften, about 3-4 minutes. Add the garlic and cook for another minute.
- Reduce the heat to low and add the sherry to the pan. Simmer the kale until it is tender and almost all of the liquid has evaporated. Add the heavy cream and simmer for another 4-5 minutes. Season with salt and pepper and remove from heat.
- Meanwhile, prepare the remaining ingredients. Toast 4 slices of bread and fry 4 eggs until the desired degree of doneness. Spread the mustard aioli on the toast and top with the braised kale. Place a fried egg on top and garnish with sliced radish, crumbled feta, red chili flakes, sesame seeds, and freshly cracked black pepper. Serve immediately.
**Helpful tips and common mistakes
It may seem like there are a lot of ingredients in this fried egg tartine with braised kale but it actually just boils down to the kale, eggs, and mustard aioli. Separately, they're pretty simple but together, they create one well-round open faced sandwich.
To make this meal, first make the stone mustard ground aioli. Mix together the stone ground mustard with mayonnaise and lemon juice, and season the sauce with salt and pepper.
Set aside the sauce and make the braised kale. Kale on its own is bitter but when you slow cook it in sherry wine until it's tender, it absorbs all the complex flavors of the wine and becomes incredibly delicious. Finish the kale with a touch of heavy cream to give it a little creaminess and season it with salt and pepper.
While the kale is braising, fry the eggs to your desired degree of doneness. Thinly slice the radish and crumble the feta and the tartines are ready to be assembled.
Smear a good amount of that stone ground mustard on some crusty bread and pile on the kale and top it with the fried egg. The sesame seeds, radish, red pepper flakes, crumbled feta, and freshly cracked pepper may seem like a lot of toppings but they all add more flavor.
This fried egg tartine with braised kale is the toast that I crave when I want something hearty but still healthy. The braised kale and fried eggs make the tartine comforting on a level that avocado toast can't. It's darn good.
For more toast inspiration, check out this black bean hummus tartine.
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