For my first Whole30 breakfast, I stuck with something I know, with a minor adjustment. I usually make this breakfast with butter. Coconut Oil gets a lot of attention in the Paleo/Primal community and this was my first try. It added a wonderfully creamy quality to the kale, almost like a very light sauce. The ingredients are in amounts that we eat breakfast.
{ingredients}
2 tsp coconut oil
2 cloves garlic, finely minced
2 cups kale, stem removed and coarsely chopped
4 eggs
Salt and Pepper, to taste
{method}
- Warm 1 tsp coconut oil in a pan over med heat. Add garlic and lightly saute, about 1 minute.
- Add kale and stir so all the kale is coated in coconut oil. Season to taste with salt and pepper. Cook until kale is slightly wilted and tender, 4-5 minutes.
- Remove kale from pan (I just dish out onto plates). Warm remain tsp of coconut oil.
- Crack eggs into pan and cook until white is mostly opaque. Turn off heat, and flip eggs gently.
- Slide eggs out of pan on top of kale and serve immediately.
I'm wondering if you used a non-stick skillet? I need more oil than that to get my fried eggs to release, especially after cooking a veg in the pan first.
ReplyDeleteNo, it was a stainless steel. I've found the trick is just the right amount of heat. If I go any higher than med heat on my very hot stovetop (it's a ceramic) then the eggs stick.
ReplyDelete