About
Essays
Recipes
Pin this recipe
Sauteed Kale with Over Easy Eggs
Sauteed Kale
with Over Easy Eggs

Sauteed Kale with Over Easy Eggs

INGREDIENTS

Makes 2 servings
  • 2 tablespoon extra-virgin olive oil, divided
  • 1 clove garlic, minced (optional)
  • 3 to 4 cups baby kale
  • Salt and pepper, to taste
  • 2 cage-free eggs
Click for more
Photo by: Signe Birck
Baby Kale SmoothieBlood Orange Cilantro MocktailBlood Orange MimosasCranberry-Prosecco FizzGluten-Free Almond PancakesGluten-Free Blue Cornmeal WafflesCinnamon Crunch Baked OatmealGluten-Free Pumpkin Spice WafflesMini Goat Cheese FrittatasBacon, Cheese + Spinach FrittatasStrawberry Rhubarb Compote

STEP  OF 

Sample step.
« PREVIOUS
NEXT »
Read More

DIRECTIONS

SHOW STEP-BY-STEP INSTRUCTIONS
I love this for breakfast, with a toasted sprouted grain English muffin.

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the garlic, and saute for a minute or so until fragrant. Add the kale, stirring constantly. Cook for for 2 to 3 minutes or until just wilted. Season with salt and pepper. Divide onto two plates.

Wipe out the skillet and add the remaining tablespoon of oil to the pan. Heat the oil for a minute or so and crack the two eggs into the pan. Reduce the heat to medium and let cook for a couple of minutes until the whites begin to harden. Add a few tablespoonfuls of water to the pan, so the eggs begin to steam a bit. Continue to cook until the yolks just begin to set. (If you want the egg yolks firmer, cook longer.)

Place one egg on top of each pile of greens; serve immediately!

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity