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Kale and Runny Egg Breakfast Sandwich Recipe

This kale & runny egg breakfast sandwich is a healthy breakfast sandwich complete with a hearty dose of kale, a whole wheat English muffin, and a sprinkle of Parmesan cheese. Recipe courtesy Rebecca of Be Truly Nourished.

Servings: 1

Active time: 20 minutes

Total time:


  • 1/2 c extra virgin olive oil
  • 2/3 c good quality balsamic vinegar
  • 1 small garlic clove, grated
  • zest and juice from 1/2 lemon
  • 2 springs fresh rosemary
  • pinch salt


  1. Add extra virgin olive oil, balsamic vinegar, garlic, lemon juice and zest, rosemary, and salt to jar; mix together.
  • 1 small clove garlic, chopped
  • 1/8 onion, chopped
  • 2 leaves kale, chopped
  • 1 slice prosciutto
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • whole wheat English muffin
  • drizzle of lemon & rosemary infused balsamic vinaigrette
  • sprinkle of grated Parmesan
  1. Sauté chopped garlic and onions until translucent, about 5 minutes. Add kale and sauté until softened. Remove kale mixture and brown prosciutto, about 1 minute. Remove from pan upon desired brownness.
  2. Crack egg into pan, fry until egg white is bubbling and yolk is soft.
  3. While egg is cooking, toast English muffin.
  4. Put kale, eggs, and prosciutto on English muffin; sprinkle with Parmesan and top with lemon & rosemary infused balsamic vinaigrette.

Nutrition Facts

Serving Size (1 sandwich)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 310
Calories from Fat 110
Total Fat 12g (18% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 200mg (67% DV)
Sodium 700mg (29% DV)
33g (11% DV)
Dietary Fiber 3g (12% DV)
Sugars 4g
Protein 17g
Vitamin A 50%
Vitamin C 45%
Calcium 20%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.