25 March, 2012
All Day Breakfast: Eggs and Greens
Jen's All Day Breakfast
I usually prepare this for two people, two eggs each. The onion and greens cook in the pan first then the eggs are added. The egg whites hold the greens together and when you serve it everything is easy to transfer to the plate with a spatula.
1 bunch of kale
1-2 shallots, sliced
1 sweet potato
salt and pepper
Preheat the oven to 425 degrees. Cut the potato cubes, toss with a bit of oil, paprika, salt & pepper. Roast on a baking tray in the oven, stirring occasionally. Stem the kale and slice into ribbons. Slice the mushrooms (if using).
Heat a small cast iron pan over medium heat; pour a bit of oil in when it's hot. Saute the shallot until almost lightly browned. Add mushrooms (if using) and cook until softened. Add the kale (it may seem like there are too many greens for the pan at this point, but don't worry they cook down pretty fast). Season with s&p and cook until the greens are vibrant and semi-tender (careful not to overcook at this point, as there is still cooking time for the egg).
Make an impression where each egg will go (four corners of the pan). Crack the eggs and place them on top of the greens, continuing to cook everything until the eggs are sunny side up ready. I usually place a large cover over the eggs to speed the process a bit.
Serve with some of the potatoes.