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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 this breakfast kale scramble.
Scrambles are loaded with nutrition to get your weekend started off right. This recipe 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
a 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 a splash of balsamic vinegar and tomato anytime.
Meanwhile, add water to the pot, add a splash of white vinegar and let the water come to a slow rolling boil. Drop an egg into the water and poach the egg to the 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 the 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!)