Get your greens fix for breakfast with this quick one-pot meal. Kale kicks up the nutrient content, eggs are creamy and protein-rich.
- 2 tablespoons unsalted butter
- 2 small leeks, white and light green parts only, diced or cut into thin ribbons
- 2 small garlic cloves, minced
- 1 1/2 teaspoons coarse salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon crushed red pepper flakes
- 1 bunch kale, tough stems and veins removed and leaves roughly chopped (about 6 cups)
- 1/4 cup homemade or low-sodium vegetable broth
- Zest of 1/2 lemon
- 4 large eggs
- 2 ounces goat cheese, crumbled
- Place a large heavy-bottomed skillet (such as a cast iron pan) over medium heat. Add the butter and swirl to coat the pan. When the butter begins to foam and sizzle, add the leeks and garlic. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Saute until very fragrant, about 2 minutes.
- Add half of the kale and saute, stirring frequently until it begins to wilt, about 2 minutes. Stir in the rest of the kale and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Once the second addition begins to wilt, add the broth and lemon zest, and simmer for 2 minutes.
- Using the back of a spoon, create a pocket for each egg within the bed of kale, and crack an egg into each pocket. Season the eggs with the remaining salt, black pepper, and red pepper flakes, and cover the pan.
- Cook the eggs until the whites are opaque and the yolks are still runny, about 3-5 minutes. Crumble the goat cheese over the kale and eggs, divide among plates, and serve immediately with crusty bread.
- Category: Eggs
- Method: Stovetop
- Cuisine: Breakfast
Keywords: kale, egg, garlic, leek, breakfast