This kale and egg breakfast skillet will work with essentially any dark leafy green. If you are not a fan of kale, spinach, swiss chard or collards would work really well too.
- 2–3 kale leaves
- 2–3 eggs
- 1 teaspoon butter or olive oil
- 1/8 teaspoon sea salt
- Pinch black pepper
- 1/8 teaspoon crushed chillies (optional)
- Goat Cheese
- Remove stems from kale leaves and roughly chop kale into bite size pieces. Add chopped kale to a colander and rinse gently under cold water to clean any excess dirt off the leaves. Shake off any excess water; you can leave the kale a little wet as this will help to cook it in the pan.
- In a skillet on medium, heat butter or olive oil. Add in the chopped kale and season with sea salt and pepper. (If you want to add crushed chillies, add them to the pan at this point.)
- Allow the kale to cook for 2-3 minutes until it begins to wilt and becomes bright green in colour, gently tossing the kale every minute to ensure all leaves are coated in oil and wilted. (I find adding a cover to the pan helps to speed cooking time as it will steam a little as well.)
- Using a spoon or spatula, make a pocket for each egg in the kale, and crack one egg into each pocket.
- Cover the pan and allow the eggs to cook until opaque; about 4-5 minutes.
- Once eggs are cooked, remove from the heat and top kale and eggs with crumbled goat cheese and pesto to taste (optional).
- Serve on its own or with a slice of sourdough toast.
- Serving Size: 1 skillet
- Calories: 206 calories
- Sugar: 2 grams
- Fat: 15 grams
- Carbohydrates: 5 grams
- Fiber: 2 grams
- Protein: 15 grams