Cheesy Kale Prosciutto Brunch Melts with Eggs
These cheesy kale prosciutto brunch melts may look relatively elaborate––and they are way more impressive than your average piece of dry toast. But if you take just ten minutes to prepare the “melt mixture” the night before, you’ll be all set the next morning.
Servings: 4 servings
Calories: 490kcal
Ingredients
- Olive oil
- 1 clove garlic (sliced)
- 2 cups kale (tough stems removed and chopped)
- salt and pepper
- 1 cup cheddar cheese (grated)
- 4 oz. cream cheese (softened)
- 4 English muffins (split in half and lightly toasted)
- 4 slices prosciutto
- 4 eggs
Instructions
- In a pan over medium heat, heat a couple tablespoons of olive oil and add the garlic. Cook for 1 minute, and add the chopped kale. Season with salt and pepper to taste, and cook the kale until tender and wilted.
- Add the cooked kale to a mixing bowl along with the grated cheddar and cream cheese. Stir to combine. Spread the mixture onto each of the lightly toasted English muffin halves, and broil on low for 3-4 minutes, until golden.
- While that’s happening, add a little oil to a skillet over medium heat and cook the eggs sunny side up. To serve, tear some prosciutto over the top of the melts and serve with eggs.
Nutrition
Calories: 490kcal | Carbohydrates: 31g | Protein: 21g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 230mg | Sodium: 805mg | Potassium: 383mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4248IU | Vitamin C: 40mg | Calcium: 336mg | Iron: 2mg