Saffron and Honey

Eat Chic

Sesame kale and eggs

An indulgent weekday breakfast or an easy weekend brunch, you decide.

A combination of a few different types of kale is nice here ((Tuscan, black, purple, whatever you like) for a mix of textures. Using a few quail eggs would be a fun twist too.

Tip: If you have the time, toast the sesame seeds a bit before using (in a dry pan for about 5 minutes, on medium heat).

Sesame kale and eggs

You’ll need:

  • 2 eggs
  • 5 oz mixed kale (roughly chopped)
  • 1 clove elephant garlic, chopped
  • 2 T olive oil
  • 1 t sesame seeds
  • salt

1. Trim, wash, chop, and dry kale. Sometimes, this is a little laborious, I know, but very much worth it if you want the kale to crisp up.

2. Using a skillet here is best – heat up olive oil in the pan, then add kale, bit by bit, turning with kitchen tongs. Add garlic and continue to toss as the kale starts to wilt. If you feel like it is getting a little dry, add a splash of water.

3. Once kale is wilted and nicely settled into the pan, break eggs into pan, and sprinkle kale with sesame seeds.

4. Cook for about 5-6 minutes until eggs are cooked through – I like the yolks to still be ‘breakable,’ personally. Sprinkle with a little bit more sesame before serving.

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Comments

  2. Three Well Beings says

    You are just so creative! I would never have thought of this and it just looks fantastic! I have a ittle chia seed obsession going on, and think I could throw some of those in here, too…talk about a healthy breakfast! Debra

    Reply

  5. girlinafoodfrenzy says

    Tasty, healthy and oh so green! I quite like baked eggs and should consider them more often. Love the gooey part of the eggs when they run into all those yummy ingredients too

    All looks so tasty per usual 🙂

    Reply

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