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.
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
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!