4 cups red Russian kale, torn in medium-sized pieces
1 tablespoon olive oil
4 ounces Sequatchie Cove Cumberland cheese, shredded
2 teaspoons whole milk
4 teaspoons whole grain mustard
4 slices high quality sour dough bread
1 tablespoon unsalted butter
freshly ground black pepper
Preheat oven to 425 degrees.
In a medium sauté pan, heat the olive oil over medium high heat. Add the kale and sauté just until wilted, 2-3 minutes. Remove from heat. Place the kale in a mesh strainer or colander and allow to drain while you prep the rest of the ingredients.
Place the bread on a sheet pan and toast 5-7 minutes or until it is starting to get crispy but not brown. Remove from oven and set aside.
While the bread is toasting, place the cheese, milk, and kale in a medium bowl. Season to taste with salt and pepper and mix to combine.
Coat each slice of toast with 1 tsp. mustard and top with 1/4 of the kale mixture. Return to the oven for 10 minutes or until the cheese is melted and slightly brown.
Heat the butter in a medium skillet over medium-low heat. Crack the eggs into the pan, add a few drops of water and cover. Cook for 1-2 minutes depending on how set you want the yolk. Remove from pan immediately and place one egg on top of each tartine.