This has got to be our favorite new breakfast. When you sauté kale, it doesn’t get soggy like spinach (although I really love sautéed spinach and eggs too!), it gets crispy and mixed with soft eggs make them the perfect combo!
My latest obsession… pastured eggs! Why? Chickens roam free on green pastures, in the sunshine, and eat what they are supposed to, bugs, worms, and organic feed (make sure it doesn’t contain soy!). Pastured eggs contain the highest nutrients compared to factory “super market” eggs!
1/3 less cholesterol
1/4 less saturated fat
5 times more vitamin D
2/3 more vitamin A
2 times more omega-3 fatty acids
3 times more vitamin E
7 times more beta carotene
Oh and I won’t forget to mention the flavor of the eggs is out of this world! Next to fresh eggs (from my next door neighbors), these are the best! Fresh pastured eggs mixed with organic kale, makes this breakfast a nutrition powerhouse (Read why I LOVE Kale HERE!)!
On the contrary, it took me a while to love my cast iron skillet. It was nothing like cooking with non-stick and I had to be okay with cooking with fat. I refuse to use cooking spray in this house. My favorite fats to cook with are coconut oil, avocado oil, olive oil, and ghee. THIS VIDEO, by fellow blogger The Prairie Homestead, helped me tremendously! She shows you specifically how to fry eggs in a cast iron skillet!
Cast Iron Skillet Crispy Kale and Eggs Recipe
- 2 cups organic Kale
- 2 to 3 Pastured eggs or of choice
- 1 Tbs Cold pressed organic Coconut Oil
- Salt and pepper to taste
- Heat coconut oil over medium heat.
- Wash and remove stems from Kale, chop.
- Once pan and oil is HOT, add kale. Sauté until it starts to crisp.
- Add eggs. Season with salt and pepper.
- You can cover the pan for a min or two for over medium to well done eggs.
Do you have a favorite Kale Breakfast recipe? Please share!
Keep it clean, keep it natural… from my natural health blog to you!