Categories: Salad
Ingredients
- 3 1/2 tbsp. olive oil, divided
- 3 oz. whole-grain bread, cut into 1/2-inch cubes
- 1 garlic clove, finely chopped
- 1/2 tsp kosher salt, divided
- 1/4 cup whole buttermilk
- 1 tbsp. fresh lemon juice
- 1/2 tsp. Dijon
- 1/2 tsp. black pepper, divided
- 6 large eggs
- 1 bunch lacinato kale, stemmed
- 1/2 oz. Parmesan, shaved
Directions
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Heat 1 1/2 tbsp. oil in a large skillet. Add bread to pan; cook 3 minutes or until browned and toasted on all sides, stirring occasionally. Place croutons in a bowl. Remove pan from heat (do not wipe out pan).
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Finely chop garlic on cutting board; sprinkle with 1/4 tsp salt. Mash with the side of a knife to form a paste. Combine garlic, 1 1/2 tbsp. oil, buttermilk, juice, mustard, and 1/4 tsp pepper in a small bowl, stirring with a whisk.
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Heat remaining 1 1/2 tsp oil in pan over medium. Crack eggs over pan; cook 3 minutes or until whites are set. Remove pan from heat.
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Cut larger kale leaves in half crosswise. Place kale in a large bowl; massage gently with your hands 1 minute or until slightly wilted. Drizzle half of buttermilk mixture over kale; toss. Divide kale mixture evenly among 6 plates; top evenly with croutons, Parmesan, remaining buttermilk mixture, and eggs. Sprinkle eggs evenly with remaining 1/4 tsp salt and remaining 1/4 tsp pepper.