Easy Basted Eggs and Kale with Blistered Tomatoes
Easy Basted Eggs and Kale with Blistered Tomatoes
Why Eggs and Kale?
I’m always looking for ways to incorporate more vegetables into my morning routine. Lots of fiber and protein via eggs and kale in the morning make for a fat-burning machine all day! Especially after all the bread I’ve been baking for my kids, I need a little detox right now.
In my house, we are not afraid to eat some serious food, even on school days. This eggs and kale recipe only takes about 10 minutes to make so FEAR NOT. This can be Monday breakfast, lunch or dinner and can be modified during a detox week!
It was seriously too good to be so healthy. That is of course if they bacon you are eating is from a clean, pastured and uncured source. My husband graciously marinates and smokes the bacon occasionally which takes it over the top. Most of the time I just add an Alderwood smoked salt and my secret to eating uncured unsalted bacon, Colgin natural hickory liquid smoke.
This eggs and kale recipe is so easy to memorize and put together at a moments notice to show off for the in-laws or friends for a great weekend brunch or any day for that matter!
One Pan Breakfast Recipe:
- 4 medium free-range or organic eggs (mine are always from a local farmer that I trust)
- 3 cups of organic kale, thinly sliced (farmers market of course!)
- 1/2 cup of onion, thinly sliced, red or white, your choice
- 1/2 cup halved grape tomatoes
- 2 teaspoons of Louisiana’s pure crystal hot sauce or your favorite hot sauce
- 2 slices of organic uncured bacon cooked and chopped (Optional)
- 2 teaspoons of organic olive oil
- fresh ground Himalayan Sea Salt and Peppercorns to taste
Toss the grape tomatoes with the hot sauce and salt and pepper. Heat up a non-stick pan with the olive oil and lightly sauté the onions.
Then add the kale and cooked bacon and toss around. Move them to the side of the pan and add in the tomatoes and hot sauce.
Crack the eggs on the other side of the pan, add a couple of tablespoons of water, and cover with a lid. Steam for 1 minute on high heat. Cook the eggs and kale until the desired doneness is achieved, you can also opt for sunny side up. If you like the white a little more done, spoon the hot water in the pan over the eggs until the desired doneness is achieved. Put on a plate and top with salt, pepper, and slices of avocado. It was so incredible, both my kids, 5 and 8 gobbled it up! We have had this three times since I made it first a couple of weeks ago. Once with bacon, a couple of times without, once with hash-browns on the side. Today was detox week so I made the version at the end of the post.
Enjoy!
[amd-zlrecipe-recipe:6]
Here is the Detox Version:
For this fabulous eggs and kale breakfast during detox, eliminate bacon, avocado, hot sauce, and oil. (just spray the pan with olive oil and add water to steam plus cayenne for heat) Here I used leftover greens and onions from the night before which makes breakfast quick and easy. Due to being in a hurry this morning, the eggs were sunny side up instead of basted and the tomatoes weren’t halved and salted. Either way, delish!
Related Posts:
Healthy Chocolate Chip Peanut Butter Bread
Mar
Yum!