To say I am hooked on this breakfast is a bit of an understatement. It’s to the point that I experience the slightest anxiety at the thought of one day waking up and no longer desiring my beloved eggs and kale.
However, considering that cereal was desirable for any and every meal for at least 20 years of my life, I have high hopes in my ability to stay faithfully in love with one really great dish.
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). I prefer kale varieties with deep ruffles because they provide great texture and crunch. I am liberal with turmeric and add the black pepper to enhance the absorption of the turmeric. Turmeric deserves a blog post all on it’s own and I will get to one at some point (I view most cooking as an opportunity to add some turmeric goodness).
All ingredients are organic and preferably local.
My definition of organic: No pesticides and non GMO, buy from farmers you trust whether they have a piece of paper proving certification or not. Small farms that don’t pay for USDA certification may have higher quality and nutrient dense produce than some large scale certified organic farms. Have a relationship with whomever you buy your food from. This is good for the land and the community (and your soul).
Ingredients:
- Kale (I use at least 1.5 cups but feel free to adjust by preference)
- Extra Virgin Olive Oil
- 2 Pasture Raised Eggs
- 1/4 Avocado
- 1 healthy spoonful Kimchi, Sauerkraut, or any other fermented vegetable
- Turmeric
- Salt
- Black Pepper
- Optional: hot sauce, dijon mustard, nutritional yeast
Saute Kale with olive oil, salt, pepper, and turmeric (nutritional yeast if desired). 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). I am liberal with turmeric and add the black pepper to enhance the absorption of the turmeric. 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. At the end I may also add hot sauce, dijon mustard, or salsa if I have any.
* 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:
The eggs pictured above, Cowgirl Eggs are pasture raised eggs from Orland, CA and were local to me when I was visiting Chico. In Tehama County I buy Nickler Acre Eggs from pastured chickens that get supplemental fermented feed for optimal nutrition.
Salt & Savour Sauerkraut of Dunsmuir- hands down the best sauerkraut I have ever had. Barely a meal is had in my home in which a spoonful of Salt & Savour is not added.
The Farmer & The Cook 