Description
A quick and creamy breakfast featuring wilted kale, melted cheddar, and a perfectly cooked egg. Ideal for a comforting and nutritious start to your day.
Ingredients
- 4 tbsp heavy/double cream
- 35 g (1/3 cup) kale (chopped)
- 25 g (1/4 cup) grated cheddar cheese
- 1 large egg
- pinch salt and pepper
- toast ‘soldiers’ for dipping (optional)
Instructions
- Heat the cream in a small frying pan over medium heat until hot but not boiling.
- Stir in the chopped kale and sprinkle in all but a pinch of the grated cheese.
- Cover the pan with a lid or foil and cook on low heat for 1 minute until the kale wilts.
- Remove the lid and create a well in the center of the kale mixture, ensuring enough space for the egg white to spread.
- Crack the egg into the well and sprinkle with the reserved cheese, salt, and pepper.
- Cover again and cook on low heat for 5–7 minutes until the egg white is set and the yolk reaches your desired doneness.
- Serve directly from the pan, optionally with toast soldiers for dipping.
Notes
- Use spinach instead of kale for a milder flavor.
- For a lighter version, substitute cream with half-and-half.
- Best served immediately while hot and creamy.
- Add chili flakes for a slight kick.
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Pan Cook
- Cuisine: Western
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 280 mg
