Happy Friday, friends!

This 4-day work week couldn’t have gone by slowerrrr. For real.

What’s with that? I blame it on the wintery months. Spring, you can come out of hiding now!

Before you start your weekend, be sure to grab these ingredients from the store, so that you can look forward to a tasty brunch.

This might be a no brainer, but don’t forget the mimosa makings.

No brunch is complete without a little bubby and orange juice combo. Am I right, or am I right?

Kale, parsley, basil and garlic make for a fabulous spread on toast, sandwiches and now, with eggs.

First things first, make the kale & herb spread. It should somewhat resemble chimichurri.

You don’t want to puree it, otherwise it will lose that rustic look, and the different herbs won’t be able to standout.

I love super crispy toast, so I would advise pushing it down a second time. Then spread some green goodness over top, pile on slices of ripe avocado, layer one fried & over-easy egg over top, and finish off with some wilted spinach and crumbled feta.

Boom. It’s a dream come true. Green eggs really ARE a real thing!

Although, this is perfect as a vegetarian dish, you can go the extra mile and add some slices of prosciutto, Canadian or regular bacon, so you can call it Green Eggs & Ham.

Have a fabulous weekend! We have a ton of celebrating to do between Lauren & Chris’s engagement party, and having tons of friends in town. We will be sure to have a fun recap for you all when we wind down from the festivities.

Green Egg Stack {with Kale & Herb Spread}

Print Recipe!

(makes 2 stacks)

Ingredients:

For the spread:

1 cup kale, stems removed and chopped

1/4 cup parsley, stems removed and chopped

5-6 basil leaves, chopped

2 1/2 Tbsp olive oil

1 clove garlic, chopped

1/8-1/4 tsp salt, to taste

1/8 tsp pepper

For the Egg Stack:

1 English muffin, halved and toasted

1/2 cup wilted spinach and divided

1/2  avocado, sliced and divided

2 oz. low-fat feta cheese, crumbled and divided

2 eggs, fried over-easy

Directions:

In a small blender (like the Magic Bullet), or with an immersion blender, blend together all of the kale and herb spread ingredients. You don’t want the herbs to be completely puréed, just finely chopped.  This can be easily doubled, for more servings. Set aside.

Toast English muffins. In a small skillet, wilt spinach with a small drizzle of olive oil (about 1/2 tsp), a touch of salt and pepper, and toss a few times. After about a minute and a half, spinach should be wilted; transfer to a plate. Add a little olive oil or butter to the skillet and over medium high heat, crack eggs into the pan, sprinkle with pepper and cover with a lid. After 3-4 minutes, once the whites on the top are cooked through and the yolk is still soft, transfer to a plate.

To build each Green Egg Stack: smear a couple of Tablespoons of the kale and herb spread onto the toasted English muffin half; add avocado slices, 1 fried over-easy egg, wilted spinach, 1 oz. crumbled feta cheese. Enjoy immediately.

From the Little Yellow Kitchen,

Chrissy