Steak and Egg Breakfast Bruschetta with Crispy Kale, Goat Cheese, and Roasted Tomatoes
Serves 6-8
Ingredients:
1 fresh baguette, sliced in half length wise, then into 8 pieces
4 ounces goat cheese
8 eggs, poached or scrambled
16 oz skirt steak, cooked to your temperature preference (I use this method in the Winter)
For the tomatoes:
2 cups baby tomatoes, cut in half length wise
2 tablespoons olive oil
1 teaspoon salt
For the kale:
6 kale leaves
1/2 tablespoon olive oil
1/2 teaspoon salt
Instructions:
For the tomatoes:
Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper; set aside. Cut tomatoes in half length wise, then place them in a large mixing bowl. Add oil and salt, and toss well to combine. Spread tomato mixture out on prepared baking sheet, and roast for 1 hour.
For the Kale:
Line a large baking sheet with parchment paper; set aside.
Wash and dry kale leaves thoroughly. Chop kale into small pieces, removing any large rib pieces from the mix. Lay leaves on prepared baking sheet, drizzle with oil, and sprinkle with salt. Bake for 25-30 minutes (in the same 350 degree oven as the tomatoes), or until kale is dry and crunchy.
Assembly:
Slice baguette in half lengthwise, then cut each side into 4 even pieces. When the kale and tomatoes are almost finished in the oven, toast the baguette pieces for 3-4 minutes. Spread each piece of baguette with a small amount of goat cheese. Layer (in this order) roasted tomatoes, steak, eggs, and kale on top of the bread. And serve at once!
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