Green Kale & Eggs
This green kale and eggs combo always makes me laugh thinking about Dr. Seuss… “Would you eat them on a train? Would you eat them in the rain?” — well, maybe not anywhere, but trust me on this one! 😂
I’m not going to twist your arm, but I do hope you give this breakfast a try. It’s unexpectedly delicious and surprisingly addicting. The kale has a subtle salty crunch, the paprika adds a warm little kick, and the softly boiled eggs bring creamy, comforting vibes. For a tired mom like me, this is one of those breakfasts you can make before coffee — and it leaves you feeling energized and full for the morning ahead.
Why It’s So Good for You
Kale
This leafy green superstar is packed with vitamins A, C, K, calcium, and manganese — support for your immune system and gut health, plus brain-protecting bioactive goodness.
Pasture-Raised Eggs
These eggs are more nutrient-dense than the average carton — higher in vitamins A, D, and E, omega-3’s, and antioxidants that help fight inflammation and support your immune system.
Paprika
Not just for color. It’s rich in antioxidants and vitamin A, with anti-inflammatory benefits and a touch of sweetness that elevates the whole dish.
Here’s How to Make It
- Soft-boil the eggs
- Bring a pot of water to a boil.
- Gently add eggs and reduce to a low boil.
- Cook 6½ minutes, then transfer to cold water so they stop cooking.
- Sauté the kale
- Warm a little olive oil in a pan over medium heat.
- Add kale and cook about 5 minutes until softened and slightly golden.
- Season with a pinch of salt and pepper.
- Assemble
- Plate the kale, top with the eggs, and sprinkle paprika + pepper. Enjoy!
Total Time: ~15 minutes
Perfect for: Busy mornings, nourishing breakfasts, quick lunches that still feel intentional.
If you liked this recipe, you will love Soldiers & Eggs!
Green Kale & Eggs
- Total Time: 15 minutes
- Yield: 1 serving 1x
Ingredients
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2 teaspoons olive oil
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2 generous handfuls chopped kale (stems removed)
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2 large pasture-raised eggs
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Pinch of pink Himalayan or Celtic sea salt
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Pinch of freshly ground black pepper
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Pinch of paprika
Instructions
1. Soft-boil the eggs.
Bring a pot of water to a boil. Once boiling, gently lower the eggs into the water and reduce to a low, steady boil. Cook for 6½ minutes.
Transfer the eggs to a bowl of cold water to stop the cooking. Let them sit while you prepare the kale.
2. Sauté the kale.
Heat the olive oil in a sauté pan over medium heat. Add the chopped kale and cook for about 5 minutes, stirring occasionally, until softened and slightly golden.
Season with a pinch of salt and pepper and give it one final stir.
3. Assemble.
Add the cooked kale to a plate. Peel the eggs and place them on top. Sprinkle with paprika and an extra crack of black pepper.
Enjoy warm.
- Prep Time: 5 min
- Cook Time: 10 min
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