Kale and Eggs Power Breakfast

Kale and Eggs Power Breakfast


From the trial and error kitchen of Lisa Turan


2 cups Kale, remove large veins, tear into 2 inch pieces and massage (squeeze and rub in your hands)

1 Tbsp. extra virgin coconut oil

1 -2 eggs

1 tomato, sliced

pinch sea salt

1 tsp. Nutritional yeast



In a small skillet, melt the coconut oil.  Add the kale and lightly Sautee, until slightly wilted.  Push kale to one side of the pan and add the egg.  Cook to desired doneness.  Serve the egg over the kale and sliced tomato.  Sprinkle with sea salt and nutritional yeast.

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