1Place the olive oil in a large skillet over medium heat. Once the oil is hot, crack the eggs in the skillet and place the bread in the toaster. Once the whites have set and the eggs are partially cooked, gently spoon some of the hot oil from the pan over the yolks. Once the eggs are cooked, transfer them to a plate.
2Increase the heat to high. Add a pinch of red pepper flakes. Once the oil is almost smoking hot, toss in the baby kale. Make sure the greens or dry or the oil will splatter. Saute the greens for 1 to 2 minutes, just until they are wilted. Stir in the kalamata olives.
3Place the two slices of toast on serving plates. Top with the greens and the egg. Add two slices of avocado to each plate. Sprinkle the feta on top. Sprinkle the top with sea salt and freshly ground pepper. Serve.
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center