Sauté the shallots in a hot pan with melted butter and season with salt. After one minute, add port then kale. Stir and cook one more minute then set aside.
Crack four eggs into a bowl and whisk in some salt, pepper, two tablespoons of the tomato/roasted red pepper sauce and the flour. Let rest for a couple minutes. Add butter in a hot pan then ladle enough egg just to let it spread like a thick crepe. Cook until it loosens off the pan to flip. Repeat three more times or until you use up all the egg mixture. Set aside and keep warm.
Assemble the Napoleons by spreading some of the olive tapenade on the first layer of egg. Spread some chicken and goat’s cheese. On the second layer, add shallots and kale. On the third layer, repeat the same as the first one. Top it with the last egg and drizzle tomato/roasted red pepper sauce over it.
Garnish with goat’s cheese and basil leaves. Serve warm.
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