Kale and Cumberland Tartine


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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

4 eggs

1 tablespoon unsalted butter

kosher salt

freshly ground black pepper

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Serves 4

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.

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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.