In September, I replaced my typical bowl of cereal with sauteed kale topped with fried eggs:
You may be thinking, “Kale for breakfast?” but I’m here to tell you that Mr. Kale is Miss Egg’s long-lost soul mate.
To prepare, toss a big handful of kale in a skillet along with a couple tablespoons of olive oil and a bit of chopped onion. Saute until soft but not mushy, about 3-5 minutes.
In the same pan, fry an egg. While the egg cooks, occasionally stir the kale. Scoop the kale onto a plate and top with the egg. Season with salt and pepper and serve hot.
Rich, hearty greens dressed in egg yolk.
It’s my new favorite breakfast. And even sometimes lunch. And, yes, dinner, too.
What’s your weekday breakfast?
- 2 Tablespoons olive oil
- 1-2 Tablespoons, thinly sliced onion
- 2 cups kale, rinsed, chopped and loosely-packed
- 1-2 large eggs
- Heat a tablespoon olive oil in a skillet over medium-high heat. Add onions and kale and saute until kale is limp, about 5 minutes.
- Push kale off to one side of the skillet, add another tablespoon of oil and break an egg or two on it. Fry egg on one side for 1 minute. Carefully flip and cook the other wide for another minute or until white is no longer runny.
- Sprinkle eggs and kale with salt and pepper. Scoop kale on a plate and top with egg. Serve immediately.