Megan's blog Feasting on Art is not your typical food site. It is a space where art history, contemporary art, the representation of food in art and delicious cooking are all explored simultaneously. Megan usually highlights a painting involving food in some way, then creates a recipe inspired by the piece. Sometimes it's a literal interpretation, with ingredients culled directly from the painting, other times it's looser and more fluid in scope. Either way, it's an informative and tasty experience, focused on my two passions: art and food. About this breakfast Megan says:
Pending a trip to the Saturday morning markets, a fried egg with lemon–garlic kale is my chosen Sunday morning meal. The runny golden yolk of the egg mingles with the lemon and garlic to create a lovely sauce to compliment the deep, earthy flavors of the kale. The slice of toast was a later addition to the recipe, I couldn't bear to let any of the yolk escape into the wash. I particularly enjoy the change in texture, from hot and crunchy out of the toaster to soft and warm after the sauce soaks into the bread.I adore what Megan has to say about this pre–market weekend breakfast. Her description of the marrying of flavor and texture really are true. From the perfectly wilted kale to the hint of lemon and garlic, the dish is nutritious while still holding it's ground in the realm of decadence and leisurely Saturday mornings. I added a generous helping of Maldon flake salt and freshly ground pepper, taking the meal really over the top. As I type this now, I'm thinking of making it again for dinner. This easy recipe would be lovely any time of day and could easily be modified into another creation entirely. I could see the same combination and ingredients on a bed of puff pastry, bowl of pasta or atop pizza dough for a winter brunch.
Megan's Fried Egg Kale Toast serves 1 1 large egg 1 generous handful of kale 1 clove garlic, minced juice of one half a lemon 1 teaspoon butter 1 teaspoon olive oil 1 slice sourdough bread (or rye) sea salt cracked black pepper Carefully wash and de–stem the kale. Give a rough chop to reduce the leaves into bit–sized pieces. Pop your bread into the toaster and place a large sautée pan over medium–high heat. Melt the butter with the olive oil and swirl the pan in order slick the mixture evenly over the surface. In 1/2 of the pan, toss in the kale with the minced garlic and lemon juice. On the other side crack open the egg. While the egg sets, gently move the kale around the pan until it is limp and slightly blistered. Place your toast upon a plate, top with the soft kale and fried egg. Sprinkle with sea salt and cracked pepper and serve immediately. Thanks Megan for contributing to our Breakfast with a Blogger series! • Visit Megan's Blog: Feasting on Art Related: Top Five: Ways to Eat a Fried Egg (Images: Leela Cyd Ross, Image of Megan provided by Megan Fizell, final image of breakfast by Megan)