I worked late tonight, and was cooking for myself (so I can do something meatless, without hearing ‘this would be better with chicken’ so I decided to give something ago that I’ve been thinking about for awhile.
The recipe is inspires by to recipes and a food trend that I have seen lately. In Hugh Fearnley-Whittingstall’s “Three Good Things on a Plate”, he puts softly boiled eggs, asparagus and dukkah together. This is what I was going to make but then I realized that asparagus is out of season and thus, imported.
So I had to think of replacement green veg. I remembered seeing something with a soft boiled egg and kale in one of last years Donna Hay Mags, but when I found it it was an amazing but time consuming and to difficult for a work night “crumbed egg” with garlic toast. This is my late night, too lazy to poach or boil hybrid of this too recipes.
Kale is a trendy ‘Superfood’, is is related to broccoli and cabbage but is packed with more vitamins/minerals. It taste like spinach mixed with broccoli. It was as nice raw as it was wilted. I plan to make kale ‘chips’ some time in the future.
Ingredients for 1.
1 or 2 egg
1 clove of garlic
2 handfuls of baby kale
a sprinkle of dukkah
good olive oil
- Heat a small amount of oil in a fry pan, saute garlic for a couple of minutes, and kale and stir until wilted to your liking
- Meanwhile in another pan fry egg, until cooked to your liking.
- Season eggs and kale
- Serve egg on top of kale, sprinkle dukkah over the top, drizzle with a little more olive oil
If your not limiting carbs like me, this would be excellent on toast, also with a squeeze of lemon would lift it.