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