Sunday, 31 August 2014


We didn't know what to do with this bouquet of purple kale. I spied a purple kale pesto in the making on Luisa Brimble's Instagram feed a few weeks back and I only remembered it after using up all of the kale this morning. This morning we ended up sauteeing it with some red onion and chilli and topping it with some poached eggs, all sitting on top of some buttered up toast. The perfect breakfast for the last weekend of winter. 

What is your favourite kale recipe? I always seem to pair it up with eggs!!!

(Serves 2, approx 10 mins prep and 10 mins cooking)

6 - 7 stalks of kale
1 red onion
1 large red chilli
dollop of coconut oil
spash of olive oil
splash of soy sauce
4 eggs
1 lemon
bread for toasting
salt and pepper to taste

1. Fill a small pot half way with water and squeeze half a lemon into it and bring to the boil on a medium heat

2. Dollop some coconut oil into a medium sized frying pan and heat until the oil is hot

3. Thinly slice the kale, red onion and red chilli and toss into the frying pan, 
stir and coat the kale in the oil and splash with olive oil if it's a bit dry, 
turn the heat down to medium/low and splash some soy sauce over the mixture, 
stir around until the kale is sauteed and the onions are glassy and then remove from the heat

4. Stir the boiling water with a spoon and crack four eggs into the water, 
they are ready when egg whites are firm and the egg is kinda starting to float 
(usually only a couple of minutes)

5. Toast your bread and butter lavishly

6. Spoon the kale mixture over your toast and top with poached eggs 
and season with salt and pepper and a squeeze of lemon.

Images taken using Canon 5D Markiii//50mm 1.4
Please do not use my images without permission.

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