Kale & Eggs

Nutrition Facts

Servings:
1
Amount Per Serving:
400 g

Calories

740

Protein:
31.9 g
Total Carbohydrates:
5.4 g
Sugar:
5 g
fibre:
Total Fat:
64.7 g
Saturated:
12.5 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
300 mg

Kale & Eggs

An easy, healthy, keto, fast, no fuss breaky. You’ll be full of energy and brain power after chowing down on this.
Paleo icon Keto icon Gluten-Free icon Clean icon Ethical icon

Serves

forksvg 1

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 00hr 06min

Ingredients

  • 1/2 bunch kale - roughly chopped
  • 2 tbs olive oil or coconut oil
  • 3 eggs
  • 2 tbs tahini
  • 1/2 garlic clove - minced
  • splash water
  • 1/2 lemon - juiced
  • 1/2 chia seeds - topping
  • pinch sea salt
  • pinch black pepper

Method:

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  1. Pop the eggs into a small saucepan with just enough water to cover the eggs.
  2. Put them on high heat with lid on until boiling.
  3. Once boiling remove from the heat and let sit for 6 minutes
  4. Heat the oil in a fry pan on medium heat
  5. Throw in the chopped kale, tossing constantly
  6. Cook for 4-5 minutes, until softened
  7. Remove from the heat, squeeze lemon, season and set aside
  8. For the tahini dressing pop all the ingredients into a small mixing bowl and combine (tahini, 1/2 lemon, water, garlic)
  9. Run cold water onto the eggs after 6 mins and peel
  10. Assemble dish and season
breakfast and brunch
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