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Homemade Crispy Kale Grilled Cheese with Fried Eggs. recipe photo

Crispy Kale Grilled Cheese with Fried Eggs.

This Crispy Kale Grilled Cheese with Fried Eggs is a flavorful twist on a classic! Enjoy the crunch of kale, gooey Havarti, and a perfectly fried egg!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 small head 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 bread (hearty bread works best)
  • 6 ounces Havarti cheese (freshly grated, works best if cold)
  • Softened butter for spreading
  • 3 large eggs

Equipment

  • Skillet or frying pan
  • Spatula
  • Mixing bowl
  • Grater
  • Tongs

Method
 

Method
  1. Step 1: Prepare the Kale - Preheat a skillet over medium heat. Wash and tear the curly green kale from its stems into bite-sized pieces. In a bowl, mix the torn kale with crushed red pepper flakes, salt, and pepper. Add a drizzle of olive oil to the hot skillet and toss the kale in, cooking until crispy and slightly wilted, about 3-5 minutes. Remove from heat and set aside.
  2. Step 2: Mix the Spread - In a mixing bowl, combine the mayonnaise, Dijon mustard, and smoked paprika. Stir until well blended.
  3. Step 3: Assemble the Sandwiches - Spread a generous layer of the mayonnaise mixture on one side of each slice of bread. On the non-spread side, layer the grated Havarti cheese, followed by a handful of crispy kale. Top with another slice of bread, spread side up.
  4. Step 4: Grill the Sandwiches - In the same skillet, add a little butter and melt over medium heat. Place the assembled sandwiches in the skillet and grill for about 3-4 minutes on each side, or until golden brown and the cheese is melted.
  5. Step 5: Fry the Eggs - Use another pan to fry the eggs with a small amount of butter. Cook to your desired doneness.
  6. Step 6: Serve and Enjoy - Cut each sandwich in half and top with a fried egg. Sprinkle extra salt and crushed red pepper on top. Serve immediately.

Notes

  • Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a skillet over low heat to maintain crispiness.
  • Use vegan mayo and cheese for a plant-based version.