This can be breakfast, lunch or a perfect weekday dinner for two!
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.
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. 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 low-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 done-ness. 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.