Eggs with my Kale

Surprisingly, this is a breakfast I made when I had very little time. With pre-chopped kale all ready I threw it in the pan, cracked open the eggs and actually forgot to stir it all around so it turned out like this – pretty easy and still tasted the same. Eggs can take time, but they can also be pretty darn quick when you’re not adding more than a few ingredients. Here’s a simple, few ingredient, high nutrient powered morning breakfast. Instead of adding a bit of kale to your eggs, why not add a bit of egg to your kale?

gluten free breakfast

Eggs with my Kale

Sarah Maughan
Ingredients
2 whole eggs
large handful of kale, chopped finely*
drizzle of extra virgin olive oil
sprinkle of cayenne pepper + sea salt (curry powder is also delish)

Directions

1. Add olive oil and chopped kale to a frying pan, add lid and cook for a few minutes until soft. While doing this, why not hop in for a quick shower.

2. Crack open 2 eggs on top – anywhere you wish!

3. Sprinkle with cayenne pepper + sea salt + other spices if you wish

4. Cook until eggs are done the way you like it – you can flip this whole thing over or leave it sunnyside up. The choice is all yours.

*TIP – prechop kale in advance and leave it in a container for the week, or freeze it to quickly add nutrition to anything!

Pair this with ½ an avocado and tomato or diced up sweet potatoes or a slice of wholegrain bread of your choice – whatever your stomach so desires that particular morning.

breakfast-eggs-with-my-kale2

 

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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