Lacinato Kale + Avocado Nest Eggs

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store deals and affordable ingredients. So this week we have kale and avocado sales going on, so let’s enjoy two great tastes that taste great together!

Ages ago I enjoyed a restaurant breakfast of eggs nestled in a bed of spinach. This was out of town at a conference, so I don’t remember where I was or how they did it — but that vague memory inspired today’s scratchup. I used Lacinato kale in mine instead, added avocado and bacon bits, and chose to cook the eggs inside the ring of greens instead of on top because I like the bottoms browned and thought it would look pretty. (Doesn’t it?) I’m thinking you could also add sun dried tomatoes or cook up some grape tomatoes as well if you wanted to make it look more festive for a holiday brunch.

Note: Lacinato kale is milder and a little less bitter than the curly green kind, and I highly recommend it for this recipe.

Lacinato Kale + Avocado Nest Eggs

Ingredients

Olive oil
1 tsp minced garlic
2 tsp bacon bits
Sea salt, to taste
Black pepper, to taste
Crushed red pepper, to taste
Small bunch Lacinato kale leaves, roughly chopped
Juice of 1/2 a lemon
2 eggs
1/2 of a ripe avocado, diced

Directions

Wash kale and strip leaves off the tough stems. (Discard stems, or feed them to your chickens to help produce more delicious farm fresh eggs in this whole circle-of-life thing we have going on here — aren’t the yolks in these eggs gorgeous?) Roughly chop kale.

Saute garlic and bacon bits in olive oil over medium heat for about a minute. Add kale to pan, squeeze on lemon juice, and add salt, pepper, and red pepper to taste. Cook for 2-3 minutes or until kale is bright green and begins to wilt, stirring occasionally. Take your spatula and move kale into a circle around the edges of your pan, then add a bit more olive oil in the center and crack in your eggs. Cover and cook another 3-4 minutes or until eggs are done to your liking.

Remove the whole mess carefully onto a plate (you probably will have to do this in sections) and top eggs with a bit more salt and/or pepper, if desired. Dice avocado and add to the top of the kale, then enjoy!

Low carb unless you eat it with toast…

(But it was really good with toast…) Lacinato Kale + Avocado Nest Eggs themselves are gluten free, dairy free, and low carb. And no, I didn’t eat the whole thing for lunch — this is plenty big enough for two. You might want to up the recipe to three eggs, though, since the egg-to-kale ratio was just slightly off here.

But as a power-packed breakfast or lunch, this has it going on! You have the slightly crunched up garlicky kale contrasting with the smooth, mild avocado. You have nutrient-packed greens and you have protein. You have the nice runny yolk to mix in with your kale and avocado — and, if you’re me, you also have some toast. 😉 Definitely a keeper, and a satisfying way to add more veggies into your morning.

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Lacinato Kale + Avocado Nest Eggs

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An easy low carbs super foods packed breakfast or brunch!

Course Breakfast

Total Time 15 minutes minutes

Servings 2

Author Rachel Singer

Ingredients

• Olive oil
• 1 tsp minced garlic
• 2 tsp bacon bits
• Sea salt, to taste
• Black pepper, to taste
• Crushed red pepper, to taste
• Small bunch Lacinato kale leaves (roughly chopped)
• Juice of 1/2 a lemon
• 2 eggs
• 1/2 of a ripe avocado, diced

Instructions

• Wash kale and strip leaves off the tough stems.
• Roughly chop kale.
• Saute garlic and bacon bits in olive oil over medium heat for about a minute.
• Add kale to pan, squeeze on lemon juice, and add salt, pepper, and red pepper to taste.
• Cook for 2-3 minutes or until kale is bright green and begins to wilt, stirring occasionally.
• Take your spatula and move kale into a circle around the edges of your pan, then add a bit more olive oil in the center and crack in your eggs.
• Cover and cook another 3-4 minutes or until eggs are done to your liking.
• Remove the whole mess carefully onto a plate (you probably will have to do this in sections) and top eggs with a bit more salt and/or pepper, if desired.
• Dice avocado and add to the top of the kale, then enjoy!

Notes

Lacinato kale is milder and a little less bitter than the curly green kind, and I highly recommend it for this recipe.

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