Good morning, dear ones! I’m writing to you tucked up under a quilt with a heating pad to keep me warm. Autumn has truly arrived in Washington and it’s sunshiny, beautiful and cold!!
Saturday morning I awoke to my green grass carpeted with crunchy russet leaves and today a cold wind tossed them about in a mad, whirling dance across the lawn. I loved it!
It was so gorgeous out this weekend that even spending hours in my parent’s garage sorting through boxes was a pleasure. I opened the garage door and let the breezes and sunshine in and I got HEAPS done!! I sorted through absolutely everything and it feels so good. 🙂
Such weather always puts me in the mood for cozy, comforting things like steaming Darjeeling tea, homemade cookies (I’ll share those with you later this week!) and hot breakfasts. My favorite breakfast this weekend resulted from opening my fridge and seeing a carton of eggs and a bowl of leftover kale sauteed with tomatoes and garlic. I thought the two together would make a delicious and healthy breakfast and much to my delight, they paired beautifully. I’d also like to try this with spinach and maybe Swiss chard as well.
What is your favorite thing to pair with eggs?
This is my contribution to Chaya’s Meatless Mondays. Click here to see more delicious meatless dishes.
Fried Eggs on a Nest of Kale
1 bunch kale, ribs removed, leaves chopped
1/2 can fire roasted, diced tomatoes
3 cloves garlic, sliced
salt and pepper
1/4 cup grated Parmesan cheese
- Bring pot of salted water to boil, add kale and cook 15-20 minutes until tender. Drain.
- In saucepan heat olive oil and saute tomatoes and garlic 3-5 minutes.
- Add kale and saute another 3-5 minutes.
- Salt and pepper to taste.
- Divide kale between two plates and sprinkle with Parmesan cheese.
- In saucepan fry two eggs and place on top of kale. Serve warm.