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We love this quick and easy meal in the morning or for a simple lunch.

Turmeric is what turns these eggs a beautiful red color and also gives them more of a crispy texture. Turmeric is anti-inflammatory and the black pepper helps to activate it.

We eat Red Eggs & Kale several times a week and our kids love it. To bulk up this breakfast add a piece of the nut and seed toast with avocado slices and your favorite sea salt sprinkled on top.

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Red Eggs and Kale

This is our favorite breakfast and the one that gives me the most energy in the morning. We eat it several times a week. To bulk up this breakfast add a piece of the nut and seed toast with avocado slices and your favorite sea salt sprinkled on top. This recipe is for 2 people eating 2 eggs each.

Ingredients

Fried Red Eggs

  • 1 TBL Avocado oil for cooking
  • 4 Organic eggs
  • 1/2 tsp Turmeric powder
  • Fresh ground black pepper
  • Herbamare or Sea Salt to Taste

Sauteed Kale

  • 2 tsp Avocado oil for cooking
  • 5 Kale leaves or 1 small bunch Strip leaves from stems and chop into small or medium-sized pieces
  • 1/2 tsp Ume Plum Vinegar or replace with your favorite high Himalayan or sea salt

Instructions

Red Eggs

  • Heat a skillet on med heat (we use a small cast iron skillet for this)
  • Add 1/2 of the avocado oil or just enough for frying eggs, and let the oil warm briefly
  • Sprinkle turmeric and grind black pepper into the oil; stir in with your spatula
  • Crack 2 eggs into the pan; fry on 1 side and then the other until desired consistency is reached
  • Remove from pan when eggs are done and place on your plate
  • Repeat with the other 2 eggs, adding more avocado oil before cooking
  • Add Herbamare or salt to taste

Sauteed Kale

  • Heat skillet on medium heat (we use a large cast iron skillet for this)
  • Add avocado oil and briefly allow to heat
  • Add in kale and stir with spatula
  • Saute for 3-5 minutes, stirring occasionally until kale has softened and is still a bright green
  • Sprinkle a little of the Ume plum vinegar over kale and stir in; be careful not to oversalt as Umi is very salty
  • Add to plate beside eggs and enjoy!