A self-proclaimed health nut who likes kale- gah how much of a cliché am I! Since the company Trikaya started growing kale in their farms in India, it’s become so easily available here…and therefore has also become a staple at home. While I’m a fan of most veggies, there is something about kale that makes me feel extra virtuous whenever I eat it…tell me I’m not the only one?? Amongst the various nutrients it packs in, I was pleasantly surprised to read that per calorie, kale actually packs in more iron than beef.
Although it wasn’t love at first bite, that quickly changed when I tried making kale chips at home. I’m still on the fence about adding kale to my smoothies, but occasionally I’ll whip up some Pumpkin & Kale Soup or a massaged kale salad. Lately I’ve been loving kale in its most simplest form: sautéed in coconut or olive oil with a dash of salt. I enjoyed it for dinner last week in the form of brinner (breakfast fo’ dinner) & then again on Friday: Sautéed Kale Breakfast Bowl.
Oh em gee YUM! While I am a fan of eggs in almost any style (hard-boiled yolks are an exception), I have a “soft” spot for runny yolks- gotta love that feeling of stabbing the yolk & then watching it explode all over. While toast is great for mopping up runny yolks, the latter work great as a salad dressing.
As cooking poached eggs is still too hit-or-miss for me, I went down the ‘eggs over easy’ route for this meal, using Brittany’s method. I was thrilled with the results: finally a fool-proof method that cooks the whites while also leaving the yolk runny.
Now how about that recipe:
- 2 cups kale, coarsely chopped
- 2 teaspoons olive oil
- 2 garlic cloves, diced
- ¼ teaspoon Italian sesasoning
- Cooking spray
- 1 tomato, halved
- 1 cup sliced mushrooms
- 2 eggs
- Salt & freshly ground balck pepper to taste
- Preheat oven grill to 180°C. Place tomato halves & mushrooms onto a baking tray, coat with cooking spray & grill for 10-12 minutes.
- While the veggies are grilling, heat 1 teaspoon olive oil in a large skillet. Sauté garlic. Once it starts to brown, add kale & sauté for 2-3 minutes, until the kale has softened. Stir in Italian seasoning.
- In a separate skillet, add remaining olive oil and cook eggs until the yolks have reached your level of preference. Season with salt & black pepper.
- Arrange kale into bowl & top with tomatoes, mushrooms & eggs.
- Optional: Add a dash of Italian seasoning to the mushrooms & tomatoes once cooked.
How do you like your eggs?