Smoked Salmon on Sourdough with Eggs and Kale

Let's say you have a big package of wild smoked salmon on hand, from Costco, and a few pastured eggs, and some Red Russian kale growing in your garden.*

And let's say you have very little energy, but feel compelled to make something whole-foody and home-cooked because you vaguely remember that there's some reason you tend to find that important, on days when you're not too tired to think, and you strongly suspect that one of those days is coming up sometime in the next few weeks and that Untired You will look back on Tired You with sad disapproval if Tired You doesn't cook something today, and you can just imagine the sad, sorrowful shake of the head that Untired and Disgustingly Energetic Future You will throw back in the direction of Tired and Somewhat Pathetically Lethargic Past You, and you cannot bear it. You cannot. And also you cannot bear the thought of something oversalted and processed, because you've gotten addicted to deliciousness and you just can't stop eating it.

If such a thing should happen, I suggest you make this. Future You will be totally jealous.

Ingredients (per person)
2 slices sourdough or multigrain sourdough bread
A few slices smoked salmon (enough for one layer on the sandwich)
1 egg
Olive oil
1 small clove garlic, chopped
A generous handful of sliced kale (that's been cut into thin ribbons and washed carefully)
Salt
Freshly ground black pepper

Heat a nonstick pan over medium heat. Add a glug of olive oil, then add the garlic and saute for 20-30 seconds until soft. Add the kale and saute, stirring occasionally, until the leaves begin to wilt and the stems begin to soften a bit. Sprinkle with a pinch of salt and push to the side of the pan.

In the other side of the pan, drizzle a bit more olive oil and then break the egg directly into it. Let sit for a moment, then slowly push the spatula through the egg once to break the yolk. Let sit for another moment, then repeat, so that you're slowly stirring the egg to cook evenly while only partially blending the yolk and the white (at the end, there should still be some distinct white and yellow parts). Stir the kale once or twice in the meantime.

Toast the bread.

When the egg is no longer runny, turn off the heat, and assemble the sandwich in layers: Smoked salmon over the bottom piece of toast, then egg, then kale. Sprinkle with freshly ground pepper. (If the toast is on the dry side, sprinkle the bottom and/or top piece with a little olive oil.)

Cut sandwich in half, and serve hot.

*Incidentally, kale is both easy to grow and keep producing year-round, or at least nearly year-round if you live in frosty climes...and fresh baby kale from the garden is amazing. Grow it. Future You will thank you.