Rustic Kale Breakfast
Total Time: 20 Minutes
Servings: 2-3
This simple, healthy and rustic breakfast will help you through those chilly January mornings. Hearty Winter kale is first sauteed with fragrant garlic and lemon zest. Feta cheese is then crumbled on top of the kale, and protein-rich eggs are then nestled into the bed of leafy greens. The dish is then finished off in the oven, so each egg is cooked to perfection. A finishing garnish of smoked paprika and fresh lemon juice adds the perfect amount of contrasting heat and brightness to the dish.
Ingredients
1 Tbsp. unsalted butter
2 Tbsp extra virgin olive oil
2 garlic cloves, sliced
1 bunch of leafy kale, sturdy stems removed, leaves roughly chopped
1/2 tsp. sea salt, plus more, to taste
1/4 tsp. freshly ground black pepper
Zest and juice of 1/2 lemon
3 eggs
6 oz crumbled feta
A few dashes of smoked paprika to taste (use cayenne if you like it spicy)
Directions
Preheat oven to 400 °C.
Heat an oven-safe cast-iron-pan over medium-high heat, add olive oil and melt the butter.
Add the kale one handful at a time, try not to overcrowd the pan, allowing the oil to coat over everything evenly. Try not to stir so much. Allow the kale to wilt and crisp up for about 2-3 minutes.
Sprinkle the garlic on top and season with sea salt and black pepper.
Zest the lemon on top of the kale and evenly scatter the pieces of feta on top.
Turn off the burner. Using the back of a spoon, create a little nest for each egg in the kale and crack one egg into each pocket.
Place the pan in the for 3-4 minutes until the eggs are done to your liking, and the kale edges crisps up.
Dust everything with smoked paprika and carefully squeeze the lemon juice over the dish (avoid getting any lemon seeds in the pan, they’re bitter and unpleasant to eat).
Serve immediately.