This can be breakfast, lunch or a perfect weekday dinner for two!

Serves 2

Ingredients:

4 eggs, preferably farm fresh and organic

1 bunch, kale

1 tablespoon olive oil

2 tablespoons balsamic vinegar

Sea salt and freshly ground pepper

3 tablespoons artisan cheese, such as aged goat cheese or pecorino

Foodie Note: Any artisan cheese will do, I used an aged goat cheese, but you can sub in anything from Sartori BellaVitano Espresso cheese to Gorgonzola dolce.

Directions:

1)    Strip kale leaves from the stock by running your hand away from the thickest part of the stem.  Plunge the leaves into a water bath to remove dirt.  Let sit 5 minutes.

2)    Heat cast-iron pan to medium-high.  Add olive oil and coat bottom.

3)    Carefully remove kale leaves from water, gently shaking off excess moisture and add to hot cast-iron pan. (Careful the pan will sputter!)

4)    Season with salt/pepper. Use tongs to toss and cover with a lid; cook about 8 minutes.

5)    Remove lid, moisture should be just about evaporated, toss with tongs, add balsamic and continue cooking, about 4 minutes.  Portion onto 2 plates and set aside.

6)    Heat small skillet to medium, coat with nonstick spray and crack one egg in the center.  Season with salt and pepper.  Using a vegetable peeler, shred 3 pieces of cheese onto yoke, cover with a lid and cook to desired doneness.  I like the yoke very runny so I cover it for just a minute or two.  Once egg is cooked, carefully slide egg on top of greens and continue until each plate has two cooked eggs.

7)    Shred a few additional slices of cheese over dish, sprinkle with salt and pepper.  Serve immediately.