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! 

5-minute Cajun Grit Bowl

One thing I find fascinating about the human body is how different each person's appetite is first thing in the morning. Some people can straggle through their morning on just coffee, or a doughnut, or nothing at all. Some people can't even eat until they've been awake for a few hours.

And then there's people like me. I am hungry as soon as I wake up. I will not function if I don't eat breakfast within my first hour of being awake. To me, breakfast is the most important meal of the day because with out it, my day will not go well. 

But like most people, I don't really have mornings to make a fancy breakfast with a lot of ingredients or steps. This grit bowl is everything that breakfast should be: fast, easy, flavorful, gut-sticking and doused in hot sauce. Even though it only takes 5 minutes, it feels fancy because of how delicious it is!

5-Minute Cajun Grit Bowl

-2 eggs

-2 TBS milk of choice (I used almond)

-cayenne pepper

-salt + pepper

-non-stick spray (optional)

-1/4 - 1/2 C polenta corn grits (small vs. moderate portion)

-3/4 - 1.5 C water

-earth balance (or regular butter)

-cajun seasoning (or a mix of garlic powder, cayenne, paprika + salt)

-accompanying drink (tea, coffee, etc.)

1. First things first: put on the kettle for tea or start your coffee pot. This is crucial for your early morning sanity. Then go ahead and boil your water for grits in a small pot. For a smaller portion of grits, use 3/4 cup of water; 1.5 cups of water for a moderate portion. 

2. While your water boils, spray a microwave-safe bowl with non-stick spray. Crack two eggs in the bowl, then add milk, cayenne pepper, salt and pepper. Feel free to add chopped green onions, chives, or even cheese. Mix together well, making sure to break the egg yolks.

3. Your water should be boiling by now. Add your grits (1/4 C for small portion; 1/2 C for moderate). Stir, simmer, and start a 5 minute timer.

4. Put your egg bowl in the microwave. Cook 30 seconds, stir, cook another 30 seconds, and stir again. If the eggs are close to being done, cook another 30 seconds. If it needs a little more time, cook 35 seconds. When done, remove from the microwave.

5. Once your grits are done, remove from the stove. Stir in a dollop of vegan butter and cajun seasoning to your liking. Pour into a bowl and top with your eggs (they will easily slide out of the bowl). Top with hot sauce (highly recommended), cheese, or even nutritional yeast. Eat with coffee, tea, or whatever you drink in the morning. Enjoy!

Serves 1