I made you a vegetable today — with cheese, eggs, bread and butter.
Between watching Down to You (remember that movie from high school?) and slicing off tiny pieces of brownies one by one, I decided the season has officially turned to grilled cheese. There’s no turning back now.
Grilled cheese doesn’t really need a season — I happily ate them all summer with ketchup and pickles — but fall just makes them feel right. It’s cooler outside, and that toasted, melty comfort food somehow fits the mood perfectly.
Also — perfect for Meatless Monday. Yes, please.
I go meatless a lot, and I’m not above topping a meatless meal with bacon if that counts. Right now I’m all about cheese and eggs, day after day. And bread — preferably toasted. Give me all the toast.
The idea to add crispy kale to grilled cheese came after my green grilled cheese in Seriously Delish. Green grilled cheese equals health food, right? Add kale and you’ve got a superfood sandwich — a superfood grilled cheese, if you will.
The kale is roasted until it’s crispy and tossed with a little heat. A smoky Dijon mayo spreads across the bread and the sandwich is filled with melty Havarti. The result is rich, decadent and irresistible.
And the egg — I almost forgot it, then immediately realized the sandwich needed it. A fried egg on top makes the whole thing. It gives a slight nod to a croque madame, but this is its own thing entirely. Really: eggs.
Crispy Kale Grilled Cheese with Fried Eggs
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Ingredients
- 1 small head of curly green kale, torn from stems
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 4 slices of bread
- 6 ounces Havarti cheese, freshly grated (best if cold)
- Softened butter for spreading
- 3 large eggs
Instructions
- Preheat the oven to 350°F. Spread the torn kale on a baking sheet, mist with olive or coconut oil, then season with salt, pepper and crushed red pepper. Roast for 10 minutes, toss lightly, then roast about 10 minutes more until the kale is crispy.
- Mix the mayonnaise, Dijon and smoked paprika. Spread softened butter on the outside of each bread slice and the mayo mixture on the inside. Top each slice with grated Havarti. Heat a skillet or griddle over medium heat and place the bread slices butter-side down to toast open-faced. This helps keep the kale crispy; cover the skillet briefly if it helps the cheese melt.
- While the sandwiches toast, heat another skillet over medium and fry the eggs to your liking.
- Assemble the sandwiches by topping two slices of the cheesy toasted bread with the crispy kale, then place the other slices on top, cheese-side down. Serve each sandwich with a fried egg on top and enjoy.
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Yep.