Late Night Dinner of Kale and Eggs

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.IMG_1086

Ingredients for 1.

1 or 2 egg

1 clove of garlic

2 handfuls of baby kale

a sprinkle of dukkah

good olive oil

  1. 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
  2. Meanwhile in another pan fry egg, until cooked to your liking.
  3. Season eggs and kale
  4. 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.

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