Kale Mary / by Brittney Hogan

I recently went to New York to visit my sister-in-law, Ellie, and while it was my first time in the big apple, the best thing I ate there wasn't a native New York dish at all. Nope, it was a breakfast Ellie made us one morning in her studio apartment. She called it : Kale Mary. One bite and I was hooked. I knew you all would enjoy it as well. 

Ingredients:

  • Any veggies in your fridge sautéed in a saucepan
  • Sauté them in coconut oil
  • Kale
  • Sweet Potatoes
  • Two eggs
  • Chili Oil

Directions:

I used mushrooms, red onion, sweet potatoes and kale for my bowl. I sautéed the sweet potatoes in coconut oil. Those take the longest, so you want to do those first. When those are half way done, add mushrooms and onions. When those are about finished and onions are clear, add kale. Put the lid on your saucepan so the steam will wilt the kale. Crack two eggs in a separate non-stick saucepan before turning the heat on. (Add coconut oil or butter to pan - optional) This ensures eggs are cooked evenly and not burned on the bottom. Put lid on egg saucepan, and when the yolks have fogged over, the eggs are ready. 

Put kale and veggies in a bowl, add the eggs on top, break the yolks and top with chili oil for a little bit of spice, and maybe some pepper. KALE MARY!

DELICIOUS!