Fried Eggs with Kale and Mushrooms
Kale, an antioxidant-rich curly-leafed member of the cabbage family, pairs beautifully with eggs.
This recipe is a good example. Kale is first sauteed with onions and mushrooms, then the vegetable mixture becomes a base on which to fry some eggs. Steam-Fried Eggs with Kale and Mushrooms (Makes 2 servings) 1 to 2 tsp (5 to 10 mL) olive oil 2 tbsp (30 mL) chopped onion 1/2 cup (125 mL) chopped fresh mushrooms (about 5 or 6 medium mushrooms) 4 eggs 3 cups (750 mL) chopped kale (including chopped stems) Grated Parmesan cheese Freshly ground pepper Heat 1 tsp (5 mL) oil in a large non-stick frying pan. Add onion and mushrooms and sauté over medium heat for 2 minutes.
If desired, add remaining oil. Add kale; sauté, stirring frequently, until the leaves brighten in colour and soften. (They'll also diminish in quantity.) Turn heat to medium-low. Crack eggs over bed of kale. Cover frying pan. Cook until eggs are done as desired, about 3 to 5 minutes. Slide eggs and kale onto two serving plates. Sprinkle Parmesan cheese and pepper over top. Tips: * Saute some minced garlic along with the onions, if desired. * Instead of kale, substitute swiss chard, spinach or bok choy. * Serve with salsa or hot sauce. * For a heartier meal, serve with brown rice. * Eggs can be scrambled instead of steam-fried. If desired, substitute about 1 cup chopped green beans, snow peas, asparagus or zucchini for the kale. Stir beaten eggs into kale or whichever vegetable is being used instead. Stir gently until eggs are cooked.