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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


  • 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


  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.