Egg breakfasts are some of the simplest meals in the world, which can sometimes mean they lack creativity. Scrambled eggs are great and all, but sometimes you gotta mix it up, especially when vegetables are involved!
This recipe is really simple, with an easy veggie base that can be topped with a fried egg, scrambled together like a hash, or topped with just plain boiled eggs. You can also use this whole recipe as a breakfast taco and wrap it all up in a tortilla! As usual, I encourage you to be creative with my recipes, as I am with others 🙂
So without further ado…let us begin!
You will need:
- 2 cups chopped kale
- 1 cup sliced cherry tomatoes
- 1/2 cup sliced green onion
- 2 eggs
- 1 avocado
- 2 tsp coconut oil
- bread of your choice
- salt and pepper to taste
Preheat a pan on medium heat. Add a teaspoon of coconut oil in the pan, and slightly sautee the kale for a couple minutes, then remove from heat and place in a bowl.
Next, add in the tomato and green onion, and lightly sautee together with the 2nd teaspoon of coconut oil. When the vegetable are cooked to your liking, remove from the pan and mix together in a bowl with the kale.
Add the vegetables on a large plate.
Cook your 2 eggs any way you desire. For the photos, I chose sunny side up, but any way you want is fine.
When the eggs are done cooking, place them on top of your bed of vegetables.
Cut your avocado and add to the dish. Toast or slice the bread and add to the plate. Sprinkle with salt and pepper and serve!
Drink with your morning cup of coffee for a lovely breakfast!
Hot tip: drizzle your breakfast with some extra virgin olive oil for an even tastier meal, with even more healthy fat!