Breakfast Kale

I have been hooked on this breakfast for a few months now and experience the slightest bit of anxiety at the thought of one day reaching a burn out point.

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Considering that cereal was suitable for any and every meal for much of my twenties, I have high hopes in my ability to stay faithfully in love with one really great dish.

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Ingredients*:

  • Kale (I use at least 1.5 cups but feel free to adjust by preference)
  • Thai Dragon Salt (this is a blend from my farmer’s market; coarsely ground salt with red pepper flakes will produce a similar taste)
  • Extra Virgin Olive Oil
  • 2 Pasture Raised Eggs
  • Turmeric
  • Black Pepper
  • Avocado
  • Sauerkraut, Kimchi, or any other fermented veggies

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Saute Kale with olive oil and salt.  I love kale varieties with deep ruffles because they provide great texture and crunch but all varieties are great. Toss kale in a breakfast bowl when done and then crack your eggs into the same pan (there should be enough oil left behind to keep them from sticking).

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Sprinkle turmeric and black pepper over the eggs.  I am liberal with turmeric and add the black pepper to enhance the absorption of the turmeric. You may notice that the eggs turn a bright red where the turmeric is sprinkled, I have no explanation for this however, turmeric turns other foods fluorescent yellow so there must be some interesting reaction happening.  While the eggs are cooking I add avocado and fermented veggies to my kale breakfast bowl. I flip the eggs just long enough to cook the whites, I love a runny yolk mixing with the contents of my bowl.

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This recipe can be adapted for personal preference in a variety of ways (a scramble would be quicker but I can’t seem to part from my soft yolks). You can also swap kale for any other veggie you prefer, in the summer I tend to have a plethora of zucchini so most meals end up with some version of squash.

* All ingredients are organic**and preferably local
**non-GMO and have not been sprayed, buy from farmers you trust whether they have a piece of paper proving certification or not.

Food Used in this Post:

 

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4 Comments Add yours

  1. I have to be at the Saturday Farmers’ Market at 6:30 a.m., so if you could have this ready for me at about 5:30 a.m., I’ll just drop in. I’ll make it worth your while by leaving a couple of pints of my Caraway ‘Kraut – Hahaha! That looks fantastic, Erin!

    1. erinmcrd says:

      Well I am almost out of ‘Kraut… However, I cannot make any promises on my cooking ability at 5:30 a.m.!

  2. This looks fantastic! Can’t wait to try it.

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