Open Faced Kale Egg Sandwiches
I threw together some leftovers from our kale tacos last night and just had to share it with you! It is a huge time and money saver to use up left overs, and I encourage you to be creative with them. So yummy!
1 Slice of Healthy Whole Grain Bread (Canyon Bakehouse is my favorite GF)
1 Fried Egg
3 Slices Raw Gruyere Cheese
1 Cup of Kale and Mushroom Saute (see link below)
1/4 Cup Organic White Beans
Smart Balance (optional)
Whole Grain Dijon Mustard
Start by toasting your bread. Spread Smart Balance and mustard on the toast, then top it with the egg and cheese. Pile kale mixture and beans on top of that. Enjoy! This is probably one of my favorite recipes so far…loved the mustard in there!
Here’s the link where you can find instructions for the kale and mushroom sauté.
