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Kale and Eggs

Who says you can’t have your vegetables for breakfast?  You’ll never go back to eggs and toast again.

Serves: 4

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons finely chopped shallot
• 8 cups chopped kale
• ¼ cup water
• 2 chopped sundried tomatoes
• ¼ cup crumbled feta cheese
• 4 large eggs

Directions

1. In a large skillet, sauté shallot in olive oil over medium heat for 3-4 minutes.  Add kale and water and cover with lid.  Cook for 5-7 minutes or until kale begins to wilt, stirring occasionally. 
2. Stir in sundried tomatoes and top with feta cheese. 
3. Crack 4 eggs directly on top of kale mixture, turn heat up to medium high and cover with lid.  Cook for an additional 5-7 minutes or until egg white is cooked solid, but yolk is still runny.