EVOO Fried Eggs with Sautéed Garlic Kale Recipe
Total Time: 25 minutes
–2 teaspoons Sonoma Farm Garlic EVOO
-1 large bunch of kale, leaves removed from stems and chopped
-2 green onions, trimmed and sliced
-1/4 teaspoon crushed red pepper
-Juice from 1/4 lemon
Olive Oil-Fried Eggs:
2 tablespoons EVOO
2 large eggs
Toast, for serving
To Make the Kale:
In a medium pan or pot, set over medium heat, add few teaspoons of EVOO. When warm, add the kale, green onions, crushed red pepper and a few pinches of salt. Give it a stir and cook until wilted, about 3 to 5 minutes. Continue cooking until softened. Give it a taste and adjust the salt to your liking. Turn the flame to very low and cover the pan or pot.
To Make the Olive Oil-Fried Eggs:
In a small skillet (I used a non-stick), set over medium-high heat, add the olive oil. Crack the first egg into a small bowl (I find it easier to add it to the pan this way). When the oil is hot, slowly pour the egg into the pan. Fry the egg for about 2 to 3 minutes, until the egg white edges are lacy and crispy and the egg yolks has set. Gently transfer to a bed of paper towels and repeat with the second egg.
Divide the kale amongst the two plates and top with the fried eggs. Garnish with toast.
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