Description
A simple, incredibly nourishing breakfast that will satisfy and fill your tummy with goodness.
Ingredients
- ½ cups Olive Oil, Divided
- 2 cloves Garlic, Minced
- 4 cups Curly Kale, Cleaned And Cut Into Bite Sized Pieces
- 6 whole Shallots (small), Peeled And Cut In Half Lengthwise
- 2 whole Eggs
- 2 dashes Fresh Ground Pepper
- ½ teaspoons Sea Or Kosher Salt
Preparation
Heat a good few glugs of olive oil in a large pot over medium-high heat. When hot, add the garlic and cook for 30 seconds. Add the kale and a pinch or two of salt. Toss until cooked through, about 5 minutes. It should be green and still a touch crunchy. Taste for seasoning and remove from heat.
While kale cooks, heat a skillet (dry) over high heat until hot-hot! Add the shallots, cut side down, and let them cook until blackened on the bottom, 5-6 minutes. Turn shallots and remove from heat.
In another skillet (or the same, just remove the shallots and wipe it off) over medium-high heat, add a thin layer of olive oil and let it get hot. Crack the eggs into the pan (they should immediately sizzle and sputter) and cover lightly with a plate or pot-lid. Let cook until whites are set but yolks are runny, 3 minutes.
Pile the kale onto plates and top with shallots and fried egg. Sprinkle with some flaky salt and fresh ground pepper.
