1 large kohlrabi
1 T olive oil
1 garlic clove
2 eggs
2 pieces of bread
2 T herb or plain goat cheese
Salt and pepper
Method
Preheat the oven to 425. Peel and chop one large or two-three small kohlrabi bulbs (that is a bulb, right?) and spread on baking sheet. Drizzle with 1 T olive oil and toss to coat. Add a grated/minced garlic clove and generously sprinkle with salt and pepper. Roast for about 20 minutes, stirring occasionally, until brown.
As the kohlrabi is roasting, cook the egg. I have to admit that I didn't know how to make a fried egg until last week. The trick is to cook it on low heat (if you have a gas stove, the blue flame should barely be visible) and don't touch it.
Melt 1/2 T butter in the fry pan and crack the eggs into the pan, being careful not to damage the yolk, and cover. Toast bread slices. When bread is toasted and still warm, spread with goat cheese. Divide eggs, loosen from pan with spatula and season with salt and pepper. Place cooked egg on goat cheese toast and serve with roasted kohlrabi.
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