Egg & Toast Kale Caesar Salad

Here's what you'll need:  

• 1 bunch of kale, torn and massaged
• 1 packed cup of baby spinach
• 1 egg per person, cooked sunny-side up
• Shaved parmesan cheese
• Fresh ground pepper  
• 1 package of frozen Texas toast  
• Caesar salad dressing 

Instructions:  

1. Unwrap 3-4 slices of your Texas toast and cook according to the package directions.  Allow the toast to cool for a few minutes after removing from the oven, and cut up into large croutons. Set aside for later. 
2. Take out a large bowl and assemble your greens.
3. Add in the shaved parmesan, fresh ground pepper and toss. 
4. Lastly, prepare your egg and place on the top of the salad.  (I like my eggs with a runny yolk, but you can scramble, poach, etc. instead if you'd like.) 
5. Top with your croutons and caesar dressing, and serve!

This is a Mal Beck original.