Kale & Eggs with Chile


I can’t believe that it’s been over two months since my last post! The thing is, I haven’t really made too many recipes that I deemed blog-worthy as of late. And of course, I only want to share the BEST. And the easiest. And the tastiest. Well, last night’s easy-peasy budget-friendly dinner had my tastebuds screaming for more. So, naturally, when something ridiculously tasty is also ridiculously simple, I know that it is time to blog!

I used a technique that I’d never tried before – poaching eggs on top of a bed of greens. No water needed here – these eggs were cooked by the magic of steam.

Breakfast For Dinner
a.k.a Kale & Eggs with Chile
original recipe by allison sklar

what you’ll need (serves 2)

3 chopped fresh garlic scapes (3 garlic cloves would work just as well!)
1 chopped green pepper
1 head of kale (leaves only!)
1 generous handful of spinach.
4 eggs 
4 tbsp salted butter
1 tsp La Bombetta (or other red chile paste)
2 tsp Montreal Steak Spice (or more, to taste.)

methodSautée garlic & butter over medium. When it starts to sizzle & wilt, add the green pepper. Move it all around with spatula and continue cooking until pepper begins to soften. Now, add all of the greens – it will look like it’s going to overflow in your pan, but that’s good – it’ll wilt down quickly. Sprinkle with Montreal Steak Spice (I buy the salt-free kind) and add a tsp of your favourite red chili paste (I used La Bombetta). Cook, moving around with spatula, until greens are wilted, about 4 minutes. Crack eggs, one by one on top of greens mixture. Cover the pan (I don’t own a pan cover, so I used a large pizza tray – fits perfectly!) turn heat to the lowest setting, and sit for about 6 to 8 minutes, or until whites are set and yolks are still a lil soft. Serve immediately, on it’s own, or with toast!

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