A healthy breakfast with kale & eggs

First blog post! This is slightly unceremonious since I only chose this recipe because I made it up myself and I have a picture of the final result.  Oh well. It’s “nutritious and delicious” without a lot of ingredients, so it’s a keeper.


  • 1 Bunch of Kale
  • 1 Yellow Squash
  • 2 Garlic Cloves
  • 1 Lemon
  • 1-2 tbsp. EVOO (extra virgin olive oil)
  • Eggs (you pick how many)
  • S&P (salt and pepper)

Here’s what I did:

  1. Chop the garlic, slice the squash into rounds and de-stem the kale.
  2. In a large pan, heat the EVOO on medium-high heat.  Add the garlic to the pan and let cook for about a minute.  Add the squash and cook for two more minutes.
  3. Add the kale. At first, it’s going to seem like a lot of kale – use more than you think you need since it will cook down in a few minutes. Toss the kale in the pan and watch it wilt.
  4. While the kale is cooking, make yourself a fried egg in a separate pan. I use olive oil for cooking eggs these days, but you can also use a pat of butter for some extra decadence. Heat the EVOO on medium heat, then crack your egg(s) over the pan and be patient while it cooks.  Add salt and pepper now. It’s ready to be flipped when the white edges start curling up and you can easily get your spatula underneath the egg. Flip it over and cook until your desired doneness.  If you like runny eggs, just a minute or so more will do.  Otherwise, keep cooking until it’s the way you like it.
  5. When the kale is totally cooked down, squeeze a lemon over the pan to brighten up the flavors. Season with salt and pepper to taste.
  6. Plate the kale and squash and top with your fried egg. Voilà!


A few notes, FYI:

I used a meyer lemon olive oil that I had on hand for this recipe to boost the lemon flavor, but regular olive oil (or butter) works just as well. Also, you can leave out the squash if you can’t find it.  I could also imagine this recipe without the squash, but with cherry tomatoes and feta instead.



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