Sunday, December 8, 2013

Breakfast Style Kale + Eggs

Breakfast is definitely one of my favorite meals of the day. On the weekends, we make slightly indulgent breakfasts with many components. One breakfast I've been making off and on is this kale and eggs. I will eat kale ANY time of the day, in any form, and breakfast is the perfect way to get in some dark leafy greens! I eat a lot of eggs too, so they are obviously my pick for breakfast. I'm not a big sweets person because I feel like the sugar wears me down in the morning, but sometimes I want pancakes too.

This dish is so easy to make, delicious, and hearty. It makes no sense to go out for breakfast when you can have whatever you want in your own kitchen (plus mimosas!). What do you enjoy having for breakfast?

Breakfast Style Kale + Eggs
Serves 1
  • 1-2 eggs per person
  • paprika or Old Bay 
  • garlic powder
  • salt
  • 1/4 yellow onion, very thinly sliced
  • olive oil
  • 3 cups of kale (you don't have to measure, just eyeball)
  • lemon juice or apple cider vinegar
  • for serving: sliced avocado, hot sauce, mimosas, grits, GF toast; whatever you enjoy with breakfast!
  1. Preheat a pan on medium high. Add a thin slick of oil. Add the onions and a good pinch of salt. Cook, stirring frequently, for 5-7 minutes, until slightly caramelized and light brown.
  2. Add the kale to the pan. Stir around a bit. Add a big squeeze of lemon juice or just a splash of vinegar (vinegar is more acidic so use a little less). The pan should sizzle, so stir everything around. Add a heavy pinch of paprika, garlic powder, and salt. Stir again. Add a little more lemon/vinegar and stir.
  3. When the kale is wilted, dark green, and seasoned to your preferences, remove to a plate.
  4. Wipe the pan out. Spray a thin layer of oil and crack 1 or 2 eggs away from each other. Push the whites together as much as possible, to make it easier to flip. 
  5. For a runnier egg: cook until the whites are almost completely set, then flip and cook 30 seconds more. Flip again, then remove to the plate with kale and add toppings.
  6. For a firmer egg: cook until the whites are completely set, then flip, and cook 45 seconds more. Flip again, then remove to the plate with kale and add toppings.
  7. Enjoy! 

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