Sometimes I like a simple, meatless dinner - and this was a perfect recipe to follow up a weekend of indulgence - healthy and delicious with a delightful tang from the capers and lemon juice. Of course it would be a wonderful brunch dish too.
SUNNY SIDE UP
2 tablespoons of parmesan cheese shavings, plus more for serving
4 slices of bread
4 tablespoons olive oil, divided
4 to 6 chopped anchovies
1 bunch kale, ends trimmed cut into 2-inch pieces
freshly ground black pepper
2 tablespoons chopped capers
1 quartered lemon
Sprinkle 2 tablespoons of cheese over bread and heat in oven until cheese melts, about 3 minutes. Divide among 4 plates.
Meanwhile, heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Add anchovies, mashing with the back of a spoon to form a paste. Add kale, season with salt and pepper, and cook, tossing with tongs, until stem ends are tender and leaves are bright green and soft, about 10 minutes. Add 1/2 cup water if greens are sticking to pan. Remove greens from pan and divide among plates beside toast.
Add 1 tablespoon of olive oil to skillet, set over medium-high heat, and crack eggs directly into pan. Cover and cook until yolk is set to desired consistency, 2 to 5 minutes.
Serve eggs over toast and greens, and top with capers and remaining cheese. Add a squeeze of lemon juice, remaining olive oil, and salt and pepper to taste.
Recipe adapted from Oprah Magazine, September 2010