Blog's Category: Perfect Breakfast
Scrambled Egg and Kale
Intro
I was thrilled to write my first official review for a book. No joke - it's cookbook "50 Shades of Kale", no more no less. Stop smiling... Find the entire review here.
This post will open the series of recipes I cooked from this book. While I was sticking to all recipes 100%, there were some recipes that did not work for me, but no worries - I will post modified variation of those so you will end up with a decent dish ;)
BTW, IMHO and so on, this book is worthy of your ownership (nope - I don't have any financial advantage saying this)... Anyway, if you have no desire buying it, you'll find some recipes from there here - kale is such an underrated and so healthful and, used correctly, brilliant ingredient.
Kale is not new to me. You already can find several recipes on my site using kale. For example, kale chips I learnt to make from Jacques Pepin are awesome. By the way, the book, I mentioned above, also has kale chips recipe which, I believe, is worse than my (read - Pepin's). It feels like I own the secret that totally accessible to everyone but nobody wants to use. The secret is - bake chips at 250F, not higher (as a lot of sources suggest). Well...let's get back to this post's subject - yummy scrambled eggs with kale.
What is it?
Whole bunch of kale leaves, cooked and mixed up with scrambled eggs and cheese. All that is piled up on a toasted english muffin - how mouthwatering is that, ha? And sure thing - healthy :)
I was thrilled to write my first official review for a book. No joke - it's cookbook "50 Shades of Kale", no more no less. Stop smiling... Find the entire review here.
This post will open the series of recipes I cooked from this book. While I was sticking to all recipes 100%, there were some recipes that did not work for me, but no worries - I will post modified variation of those so you will end up with a decent dish ;)
BTW, IMHO and so on, this book is worthy of your ownership (nope - I don't have any financial advantage saying this)... Anyway, if you have no desire buying it, you'll find some recipes from there here - kale is such an underrated and so healthful and, used correctly, brilliant ingredient.
Kale is not new to me. You already can find several recipes on my site using kale. For example, kale chips I learnt to make from Jacques Pepin are awesome. By the way, the book, I mentioned above, also has kale chips recipe which, I believe, is worse than my (read - Pepin's). It feels like I own the secret that totally accessible to everyone but nobody wants to use. The secret is - bake chips at 250F, not higher (as a lot of sources suggest). Well...let's get back to this post's subject - yummy scrambled eggs with kale.
What is it?
Whole bunch of kale leaves, cooked and mixed up with scrambled eggs and cheese. All that is piled up on a toasted english muffin - how mouthwatering is that, ha? And sure thing - healthy :)
Taste Description
That's right - everything with a melted cheese just has to be delicious. But wait a minute, kale, cooked and softened, creates such an awesome texture for all these cheesy gooeyness that you'll be surprised what kale can do here. Eggs...please don't tell me you don't like them. It's like cheese - the more the better. Soft, chewy, gooey, juicy, tender - all that on a top of crunchy english muffin - you can't go wrong here.
How to Serve
Serve right away when it's still hot/warm, cheese is melted, eggs are tender and kale is juicy.
Scrambled Egg and Kale
(Fifty Shades of Kale cookbook)
For the 4 perfect sized portions:
- 6 eggs
- 2 tbs olive oil
- 5 cups of thinly sliced kale (it's about 1 medium bunch; don't use stalks - before slicing tear leaves off from a stalk)
- 1 cup grated mozzarella or other nice melting cheese such as mozzarella, colby, emmenthal, gouda, fontina, muenster or swiss
- 4 english muffins, split in half with a fork (pierce muffin with o fork all around and then separate half with your fingers)
- In a medium bowl, whisk eggs. Set aside.
- Prepare your english muffins - split them in half with a fork: pierce muffin with o fork all around and then separate half with your fingers. Toast muffin halves to golden-brown. Set aside.
- Heat a large skillet, add olive oil and kale. Cook kale, turning it over and pressing down with a spatula, for about 5 minutes, until it's soft and juicy. Transfer kale to a plate and set aside.
- In the same skillet, add a tiny splash of olive oil and cook eggs, scrambling, for 2-3 minutes until soft curds form. Add kale and cheese. Take off the heat. Quickly stir everything well and cover with a lid. Let it stay for a minute and then serve it immediately on a muffins. Enjoy!
Notes
- Recipe does not call for a salt. Kale has enough minerals to omit salt, but if you are salt addict, add some salt to your eggs while whisking.
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IN PICTURES
When you split muffins in half with a fork as I suggest above, you are getting this awesome uneven crust all around the edges after toasting them.
First, slice kale into thin 1/4" strands.
Then run your knife across the strands. Don't do that if you don't mind pulling some strands out later on while eating your breakfast.
Kale quickly cooks down quickly, becomes much smaller in volume, jucier.
Starting here, you have to do everything quickly.... :)
..I already miss you, my eggs and kale muffins...
Came out delicious! Thank you. Simple use of all the wonderful kale we have this year.
ReplyDeleteDoug
Enjoy! This recipe is one of my favorite :)
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