Creamy Kale and Leek Breakfast Toast
Are you ready to elevate your breakfast game with a delightful twist? Say hello to our vegan and gluten-free Spanakopita-inspired, Creamy Kale and Leek Breakfast Toast!
A Nutrient-Dense, Plant-Based Breakfast of Champions
Imagine a harmonious blend of creamy kale and leeks, infused with savory spices, nestled on a bed of perfectly toasted gluten-free bread. This delectable combination will redefine your breakfast experience and leave your taste buds craving more.
Created with nutritious, plant-based ingredients, our breakfast toast is not only delicious but also packed with essential nutrients. This recipe is loaded with Vitamin A, along with vitamins K, C, and B6, manganese, copper, calcium, and magnesium. Just one cup of cooked lacinato kale contains 1000% more vitamin C than one cup of cooked spinach! This dark, leafy green is no joke.
Whether you prefer a quick breakfast on busy mornings or a satisfying brunch option, our vegan and gluten-free Spanakopita-inspired creamy kale and leek breakfast toast fits the bill. It's easy to prepare and brings a gourmet touch to your daily routine.
Wash, slice and saute fresh leeks in extra-virgin olive oil.
De-stem and chop lacinato kale before adding to the skillet.
Add freshly chopped garlic.
Then, dairy-free cream cheese. We use Violife, but any brand will do.
Spread creamy, sauteed mixture on gluten-free or regular bread.
Top with vegan mozzarella or Parmesan cheese.
Melt!
Garnish with fresh dill. And voila!
Creamy Kale and Leek Breakfast Toast
Recipe Author: Nicole Riggs
Start your day off right with our luxurious and nourishing creamy kale and leek breakfast toast. This delectable vegan dish features a velvety, dairy-free mixture of tender sautéed kale, leeks and fresh garlic. Whether you're a dedicated vegan or simply a lover of sensational breakfast fare, our creamy kale and leek toast is sure to become a beloved morning ritual.
Serving Size: 1 serving
Equipment:
cast iron or regular skillet, dry measuring cups, measuring spoons, cutting board, knife
Ingredients:
1-2 slices gluten-free bread or regular bread
1 cup lacintato kale, de-stemmed and chopped
1 leek, sliced and washed
2 large garlic cloves
1/4 cup vegan mozzarella or parmesan cheese
1 tbsp vegan cream cheese
2 tbsp extra-virgin olive oil
1 tbsp fresh dill, chopped
2 turns cracked sea salt
2 turns black pepper
Instructions:
Heat extra-virgin olive oil in a skillet. Add sliced leeks and chopped lacinato kale. Toss and cook on medium heat for 3 minutes, or until tender and slightly wilted.
Stir in chopped fresh garlic and cook for another minute or two.
Mix in vegan cream cheese until melted and creamy.
Toast gluten-free bread. Spread creamy kale and leek mixture on toast.
Sprinkle on vegan mozzarella cheese and melt using oven, air-fryer, or blow torch.
Garnish with fresh dill and enjoy!
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