It’s healthy, but tastes surprisingly rich, Â it’s hearty and filling and just so tasty.
Kale is a tough vegetable for me to enjoy unless it’s thoroughly cooked into something like chili, so I can barely taste it.Â But somehow this really works.
Recipe serves 1 or 2
- 2 pieces of toast
- 2 free range eggs
- A good handful of green kale, chopped
- Squeeze of lemon
- Olive oil
- Salt & pepper
Kale is pretty hardcore and can take heat without wilting like arugula or spinach.
Add the juice of about a quarter of a lemon, a good pinch of salt and some freshly cracked pepper.
Stir this around and let it sizzle away for a couple minutes.
Pop your bread in the toaster.
Add some salt and pepper to your eggs and cook them as you like.
I like them sunny side up, but cooked about medium, so I usually put a small lid overtop of the eggs so they almost steam. This cooks the top without flipping them.
Butter your toast when it pops, lay the kale right on top of your pieces of toast and serve your eggs on top.