Initially, this recipe wasn’t intended for a blog post (hence the low quality cell phone picture). I was just hungry and needed a good breakfast void of a lot of carbs but high in protein. I also need to use up the massive amount of kale in my fridge. And goat cheese. Oh my gosh, goat cheese. I used honey goat cheese for this recipe, but really, any type of cheese will do. Makes one serving.
What you will need:
butter for frying
1 large kale leaf
honey goat cheese, crumbled
fresh herbs (i used rosemary. basil, dill and thyme are a couple of good ones, just too name a few)
Warm a frying pan on medium- low heat and coat it in butter. Slowly and carefully crack the eggs directly into the pan, letting the whites pour out first. If the pan is hot enough, the whites will begin to set and keep the yolk centered. Cover the eggs with a lid and continue to cook. They are done when the whites are set and the outer edges are just starting to curl up. I didn’t time this part, but I’m guessing it takes about 4-5 minutes or so. Lay out the kale flat on a plate and carefully transfer the eggs from the pan to the piece of kale. Top with crumbled honey goat cheese (or your choice of cheese), fresh herbs and maybe some scallions, too. Enjoy!
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