CSA Week 6: Kale and Eggs Breakfast Skillet

My farm box this week included lettuce, green beans, Japanese eggplant, cucumbers, pattypan squash, new potatoes, sweet peppers, blueberries, broccoli, beets and basil. I don’t even want to think about all the stuff still left from last week. You can bet on one thing though. There’s still some kale.

Out of all the kale recipes I have tried over the last couple of months – and there’s quite a few – this is actually my favorite way to make it. Which is a little odd considering that instead of hiding it, blending it, or otherwise disguising it, it is actually the star of this dish. I use a tiny bit of olive oil, but not much, making this more like a dry sauté. You get a little char on the edges and the texture, instead of wilted and limp, is almost a little crispy. When the yolky egg breaks and blends with it, well, it’s just pretty darn good. I make this a couple of times a week (not always for breakfast), sometimes tossing in a few mushrooms or other veggies, and sometimes just by itself.

I have the hardest time cooking sunny side up eggs, and I think it all comes down to being impatient, a quality that is especially present when I’m hungry. The key (I do learn eventually) is to turn down the heat and allow them to cook slowly. This way the bottoms don’t burn or overcook before the tops get done. It will also keep your veggies from burning or needing to be stirred as well. If you are having trouble getting those tops to set, or if it’s just taking too dang long, simply stick a lid on it for a minute or two and you’ll be good to go.

Kale and Eggs Breakfast Skillet

Kale and Eggs Breakfast Skillet

Kale & Egg Breakfast Skillet

2 cups kale, coarsely chopped
4-5 button mushrooms
4 eggs
Olive oil
1 small clove garlic
Salt & pepper

Heat skillet over medium heat. Drizzle with just a bit of olive oil (1-2 teaspoons). Add kale, mushrooms and garlic. Sprinkle with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes, until veggies are tender. Turn down heat to low. Make little wells in the vegetables. Break eggs into wells. Cook on low for about 4-5 minutes or until tops of eggs are set. You can cover if you want them to cook a little faster, but resist the temptation to turn up the heat, you’ll just overcook the bottoms of the eggs and veggies. Take it slow you’ll be happy you did.

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