Breakfast Kale Scramble

Breakfast IS the best meal of the day…and my favorite meal of the day!  I could eat breakfast at every meal (and sometimes do!). Do you enjoy weekend brunches or have a bit more time on your days off to cook a healthier than usual weekday breakfast? …next time try a breakfast scramble.  They are loaded with nutrition to get your weekend started off right.  This recipe below is about 3 or more servings of vegetables with protein, vitamins A, C, K, Calcium, folate, and potassium (and this is in the kale alone).  Along with an egg…this is a perfectly nutritious breakfast!  ….you’re welcome 🙂

What you need:

  • 1/2 sweet onion diced
  • 3 crimini (or white) mushrooms sliced
  • 1/2 cup yam (or sweet potato) diced small
  • 2 cups chopped kale
  • 1/2 cup chopped tomato
  • 1 tbsp coconut oil
  • splash balsamic vinegar
  • 1 egg (poached)
    • 2 cups water
    • splash white vinegar
  • handful of arugula for garnish

What you do:

Heat cast iron or ceramic pan, add coconut oil.  Once melted, add onions, mushrooms and yam.  Saute for 5 min or so until softened.  Add chopped kale to pan with mushrooms & yam and continue to saute with pan covered.  Add splash of balsamic vinegar and tomato anytime. Meanwhile, add water to pot, add splash of white vinegar and let the water come to a slow rolling boil.  Drop egg into water and poach egg to desired likeness.  The vinegar keeps the egg from spreading and gives you a perfect poached egg.  2-3 min for a soft poached egg.  Once egg is cooked, add scramble, garnish with arugula…and voila..delish!


There are really no rules to a great scramble…add cut cabbage, spinach or diced potatoes.

Not big on poached eggs?  top with eggs over-easy or add scrambled eggs.

Garnish with grape tomatoes, sauerkraut (my favourite!), avocado or sprouts.

Enjoy with a slice of ethically raised pork bacon or slice of sprouted grain toast.

(the last photo is another version of my breakfast scramble!)

breakfast egg kale
Breakfast Scramble

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