Name: Smoked Paprika Eggs & Lacinato Kale on Sourdough (Open-Face Toast)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Spanish-inspired Mediterranean brunch
Ingredients: 4 count Large eggs; 160 g Sourdough bread, thick-cut; 80 g Lacinato (dinosaur) kale, stems removed, leaves thinly sliced; 2 tbsp Extra-virgin olive oil; 1/2 tsp Smoked paprika (preferably Spanish pimentón); 1 clove Garlic, finely minced; 2 tsp Lemon juice, freshly squeezed; to taste per serving Sea salt; to taste per serving Freshly ground black pepper; 1 tbsp Butter (optional, for toasting bread)

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