Kale and egg breakfast sandwich

I made this particular dish as a breakfast, but it could easily be made as a dinner. I got this recipe from Eleanore again, from the recipe book that raved about for a few weeks, Power Foods. This was a little bit of a labour intensive breakfast, but I woke up early to make it, and it ended up being incredibly filling. Quite the change form my usual breakfasts, which usually involve oatmeal with fruit, or toast with jam. 

Ingredients

2 tbsp extra virgin olive oil

2 cloves garlic, chopped

4 cups kale, chopped and trimmed

3 tbsp water

2 tbsp lemon juice

coarse salt, pepper

4 slices whole wheat bread (this was on my red river cereal bread)

3 tbsp ricotta cheese

2 large eggs

Directions

1. Heat 1 tbsp extra virgin olive oil over medium-high heat. Cook garlic until barely golden, stirring frequently  for approximately 1 minute. Add the kale and water, and cook until tender, stirring occasionally, about 8 minutes. Add lemon juice, and season with salt and pepper. 

2. Spread two slices with half of the cheese. Top with kale mixture, dividing evenly. 

3. Add the remaining olive oil to the skillet, and cook the eggs. Place on top of the kale, and top with the last 2 slices of bread.