Broken Yolk Sandwiches with Garlicky Kale



Sometimes you just have to dive, face-first, into some real comfort food.

Some people find solace in a giant bowl of ice cream or a huge dish of creamy, cheesy macaroni and cheese.  Others like anything with chocolate in it while some prefer some home-cooked mashed potatoes.  Yes, I love all of these things and pretty much find an excuse to eat them any time I can.

But, sometimes a nice cheesy, drippy, runny egg sandwich is just something that makes me feel better.  Maybe it’s because I have fond memories of my dad making egg sandwiches all the time as a kid or maybe because when I was doing my emergency medicine rotation in medical school, I would sometimes zip through a Starbuck’s drive-thru for an after-overnight shift comfort food run after a particularly grueling shift (not such warm fuzzy memories of the rotation itself…..)..which somehow made me feel a bit better (also it helped me sleep during the day).

Regardless, a few years back in the early days of this blog, I made this version of a Broken Yolk Sandwich.  Since times have changed a bit and my need for comfort food has seemingly increased exponentially, I decided to come up with another version which would incorporate a bit more nutrition in the way of healthy greens.   Be creative here.  I love sourdough bread when it comes to breakfast sandwiches, but use whatever kind of bread you like here.  Also, feel free to throw in some mushrooms or onions to the greens to make this more veggie-friendly.

Bring on the comfort food.






Broken Yolk Sandwiches with Garlicky Kale

Servings: 2 sandwiches



For the greens:

1 tablespoon extra-virgin olive oil

1 head lacinato kale, leaves torn and stems discarded

1 garlic clove, minced

Red pepper flakes, to taste

Salt and pepper, to taste

For the sandwiches:

Sourdough bread, sliced and toasted

2 eggs, prepared the way of your choosing.  I prefer mine fried, over easy. (Gotta have that drippy yolk!)

Cheese, type of your choice



1. In a large sauté pan over medium heat, add the olive oil until shimmering.

2. Add the kale and cook, stirring frequently, until the kale has softened, about 4-5 minutes.

3. Add the garlic and red pepper flakes, and cook for an additional 30 seconds or so.

4. Season to taste with salt and pepper.

5. Assemble the sandwiches as desired.


Source:  A Curvy Carrot original.


February 20, 2014 - 8:08 am

Christina - I am crazy for broken yoke anything lately. I’ve even created an amazing rice and bean dish made with farro instead of beans and topped with eggs ready and waiting for their yokes to be broken. I agree, it’s comfort food all the way. I can’t wait to try your sandwich!

February 20, 2014 - 9:48 am

Joanne - I would only ever get egg sandwiches with my dad, so they definitely hold some serious nostalgia for me now! The runny yolk is definitely an added bonus! As are all those great greens.

February 20, 2014 - 12:21 pm

Hannah @ CleanEatingVeggieGirl - Um, yum!! I totally need to start pairing kale with dippy eggs..and on a sandwich? Even better!

February 20, 2014 - 7:40 pm

Katrina @ Warm Vanilla Sugar - Eggs are my comfort food too – had them for dinner tonight! Now I just need some kale and some sourdough and I’m off to the races!

February 23, 2014 - 5:01 pm

Christina @ but i'm hungry - Now THIS is my idea of a breakfast sandwich! I’m a sucker for a good runny-yolked egg… yummmmm.

March 24, 2014 - 1:31 pm

Monday Munchies: Breakfast! | Captivated by Cooking - [...] And these broken yolk sandwiches with garlicky kale, especially now that I know I love [...]

April 15, 2014 - 12:07 pm

Fun Combos I’m loving | Captivated by Cooking - [...] I discussed breakfast foods recently I mentioned a few breakfasts I wanted to try, including these broken yolk sandwiches with garlicky kale. Well I tried them, and they are WONDERFUL! I made some modifications that really make my tastebuds [...]

Minestrone Soup



There’s something incredibly satisfying about using up a whole bunch of random ingredients at one time….and actually having a bit of a culinary success with it.  Don’t get me wrong, I’ve had a LOT of kitchen fails (especially lately, it seems), but one weekend, I was bound and determined to just get rid of a bunch of random pantry things and a whole bunch of produce that I had over-bought…once again.

I woke up relatively early (thanks to Scout who now does this thing where she stands right next to my bed and stares at me…without blinking…until I wake up and realize she has to go out.  It’s actually kind of cute, and I would much rather her wake me up to make me take her out than deciding to take matters into her own “paws”.)  After that, I felt a little jolt of inspiration to get into the kitchen and just “go.”  Turn my music on, drink some tea, and play around.   And chop some vegetables.  (There’s something extremely cathartic about chopping vegetables…if I’m in the mood for it.)

So…a minestrone soup was born.  With a few cans of random beans, a half-opened bag of whole wheat orzo, and some celery/carrots that were still good in the crisper…from God knows when I bought them.  I played around here with the ingredients, and since this is kind of a hodge podge recipe, you can take creative liberty here as well.  Use (or omit) your favorite kind of pasta.  For a vegan soup, don’t put in the Parmesan rinds (which I am absolutely loving having on hand-I’ve been freezing them since I seem to go through Parmesan like water-it adds so much additional flavor.)  And of course, you can add in whatever kinds of vegetables you like.  Serve with some warm, crusty bread…and you are good to go.




Minestrone Soup

Servings: about 6-8



1 tablespoon extra-virgin olive oil

1 medium yellow onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

2 teaspoons garlic, minced

One 28-ounce can fire-roasted diced tomatoes (keep the juices!)

1 bay leaf

One 2-inch Parmesan rind (optional, but highly recommended)

4 cups vegetable broth

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can cannellini beans, drained and rinsed

1 head kale, torn into pieces, stems discarded (I used lacinato kale here.)

1 cup cooked whole wheat orzo (or whatever kind of pasta you like)




1. In a large saucepot or Dutch oven, heat the olive oil over medium heat until shimmering.

2. Add the onion, carrots, and celery, stirring occasionally, until the onion is softened and translucent, about 5-6 minutes.

3. Add the garlic and cook until fragrant, about 30 seconds.

4. Add the diced tomatoes (and their juices), bay leaf, Parmesan rind, vegetable broth, and both types of beans.  Reduce the heat to medium-low and cook, stirring occasionally, for about 30 minutes.  You can go ahead and cook your orzo in a separate pot at this point if you would like.

5.  Add the kale leaves and cooked pasta, stirring to thoroughly combine, and let cook for an additional 10-15 minutes (until the kale leaves have softened).  Enjoy.


Source:  A Curvy Carrot original.

February 18, 2014 - 9:24 am

Katrina @ Warm Vanilla Sugar - I love soup with a whole wack of ingredients too! Especially minestrone! Loving this :)

February 18, 2014 - 9:42 am

Joanne - A bowl full of minestrone is the kind of thing that just makes my heart happy! Partly because it is SO GOOD FOR YOU. But also because comfort food = love.

February 18, 2014 - 12:12 pm

Hannah @ CleanEatingVeggieGirl - Yum!! You had better believe that this is my kind of soup! I cannot wait to give it a try :) .

February 18, 2014 - 1:58 pm

Eileen - This minestrone sounds wonderful! Definitely super warming and delicious on a cold day. I especially love the idea of stuffing in all the kale in the house. :)

February 18, 2014 - 2:50 pm

Maria Tadic - My dog does the same thing!!! Except he puts his nose to my face and just keeps it pressed into my cheek… crazy animals! But loveable. As is this soup!!!

February 18, 2014 - 11:42 pm

Lily (A Rhubarb Rhapsody) - Minestrone is the soup of the gods! I’m a firm believer that a good minestrone soup can convert even the most wilful soup-haters.

April 11, 2014 - 6:02 am

Friday Foodie Favorites: April 11, 2014 - [...] easy peasy to make and result in me having a TON of leftovers.  I made Shanon’s recipe for Minestrone Soup a couple of weeks ago and instantly fell in love.  While I pretty much love any recipe that [...]

Baked Walnut Blueberry French Toast



I love dishes like this one.  Something that, while it does have to soak for an extended amount of time, can be divided into two simple, quick steps:  prepping and baking.  Something that allows me to multitask-which has somehow become my way of life as things have gotten so incredibly busy.  Tonight is the first night in a long time that I don’t have an after-work obligation-which is great, considering most days I’m  already pretty tired after a long day in the office and all I really want to do is go home and read a book.  (Which I am doing after I finish this post, by the way.)

Sidenote:  if any of you have any really great book recommendations, I would love to hear.  I finished The Signature of All Things recently by Elizabeth Gilbert as well as Whistling Past the Graveyard by Susan Crandall (who happens to be the mother of one of my best old friends/boyfriends from high school…tee hee), and I’m in need for another fiction reality departure.

So this dish-completely amenable to your own needs/desires.  The original recipe called for a pecan topping, but you can substitute with whatever you have on hand-I had a ton of walnuts needing to be used up.  As far as the fruit goes, apples would be great, too.  I even thought about adding in some orange zest-but then quickly forgot (what can you do?).  It’s great because it takes very little time to get the custard ready.  Simply soak the bread overnight and then all you have to do in the morning is preheat the oven and bake.

So, you know, you can have time to add more things to your schedule.  :)





Baked Walnut Blueberry French Toast

Servings: 8




For the French toast:

1 pound loaf challah, sliced 1” thick

4 eggs

4 egg yolks

2 cups heavy cream

2 cups whole milk

¼ cup sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon sea salt

For the topping:

½ cup walnuts

2 tablespoons chilled unsalted butter, cut into pieces

2 tablespoons light brown sugar

¼ teaspoon sea salt

1 cup blueberries (you can use fresh or frozen here)



1. For the French toast:  Spray a 13×9-inch baking pan with cooking spray.

2. Arrange the bread slices in the baking pan (they will overlap a bit, and that is ok.)

3. In a medium bowl, whisk together the eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt.

4. Pour the mixture over the bread, making sure to cover the bread as best as you can.

5. Cover and chill at least 2 hours, or preferably overnight.  You can also make the walnut crumble at this point and store in a tightly sealed container until ready to use.

6. For the topping:  In the bowl of your food processor, pulse together the walnuts, butter pieces, brown sugar and salt until the walnuts are coarsely chopped.

7. Preheat the oven to 375 degrees.

8. Sprinkle the topping  and blueberries over the bread.

9. Place your baking pan on a rimmed baking sheet and cover tightly with foil.

10. Bake for 25 minutes.

11. Carefully remove the foil and bake until deeply golden, 35–40 minutes longer.


Source:  Adapted from Bon Appetit.

February 14, 2014 - 10:22 am

Lauren - Yum! I have heard good things about Signature of All Things so will try it (but I hated Eat Pray Love with such a passion she put me off!).
My favourite book of all time is ‘The Guernsey Literary and Potato Peel Pie Society’ by Annie Barrows and Mary Ann Shaffer. It’s a beautiful historical fiction and quick and easy to read.

February 14, 2014 - 10:52 am

srlacy - Thanks for the recommendation, Lauren. Yes, Signature of All Things is definitely different than Eat, Pray, Love…by leaps and bounds. I am going to look this one up!

February 14, 2014 - 2:29 pm

S.Lynn - I read “Enjoy the Decline” by Aaron Clarey. He blogs at Has many youtubes up, also. I passed the book on to my son (in the Navy) and my husband. They both loved it. Was a real eye opener. As for french toast, I’ll take it any way I can over pancakes, blintzes or crepes.

February 14, 2014 - 6:59 pm

Katrina @ Warm Vanilla Sugar - That topping looks especially unreal – such a nice recipe!

February 14, 2014 - 11:31 pm

Lily (A Rhubarb Rhapsody) - That is a fabulous way to start the day. Baked French toast is one of the most easily prepared and luxurious breakfasts around. I could totally see myself making this and then sneaking back into bed to enjoy it.

February 16, 2014 - 10:02 am

Joanne - Waking up to this on a lazy morning would be absolutely ideal. Maybe I can get myself together enough to prep tonight for tomorrow! I really love Me Before You by Jojo Moyes. Couldn’t put it down.

February 17, 2014 - 10:12 pm

Colleen - Love your blog…I’ve never commented but read regularly. We’re having your pad thai tomorrow night: my 2 and 4 year olds (and my husband) love it, and we haven’t ordered out since I started making it! I wanted to offer a couple of book recommendations: Longbourn is lovely, about the downstairs staff of Pride and Prejudice; We Are All Completely Beside Ourselves, thoughtful and thought-provoking (and set in Bloomington, a bonus for a homesick Hoosier like me); and The Rosie Project, sweet and funny. And if you like mysteries, the Hugo Marston series, by Mark Pryor, is great: start with The Bookseller. Happy reading!

February 17, 2014 - 10:29 pm

srlacy - Colleen! I’m a homesick Hoosier, too. I went to undergrad at IU. I’m definitely checking that one out!!

March 3, 2014 - 10:27 am

Baked Egg (Toad in the Hole) French Toast | — Family Fresh Cooking - [...] Baked Walnut Blueberry French Toast The Curvy Carrot [...]