Francey’s Favourite Breakfast for One

The other day my sister told me she’d been making this breakfast for herself non-stop and highly recommended I give it a try. I did and I’m obsessed with it. I actually made it 2 days in a row.

It’s healthy, but tastes surprisingly rich,  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. But somehow this really works.

Recipe serves 1 or 2

Ingredients

• 2 pieces of toast
• 2 free range eggs
• A good handful of green kale, chopped
• Squeeze of lemon
• Olive oil
• Butter
• Salt & pepper

Method

Heat up a knifeful of butter and a good drizzle of olive oil in a pan over medium heat. Throw in your chopped kale and stir it around.

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.

Move your kale to the side and crack 2 eggs in the available space on the pan.

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.