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Garlic Olive Oil Eggs over Sautéed Kale
Ingredients
Scale
For Kale:
- Pinehurst Olive Oil Co. Garlic Olive Oil
- 1 Large bunch of kale, leaves removed and chopped
- 1 garlic clove, peeled and diced
- 2 green onions, sliced
- ¼ tsp. crushed red pepper
- ½ T fresh lemon juice
For Eggs:
- 4 T Pinehurst Olive Oil Co. Garlic Olive Oil
- 4 eggs
Instructions
- In a medium pan, over medium heat, coat with a drizzle of Garlic Olive Oil. When warm, add the kale, garlic, green onions, crushed red pepper, lemon juice and salt to taste. Stir to combine and cook about 3-5 minutes or until wilted. Continue to cook until softened, adjust salt to your liking. Turn heat to the lowest setting and cover until ready to serve.
- In a small non-stick skillet, heat 1 T Garlic Oil/per egg over Medium-high heat. When the pan is warm, lower the heat medium-low. Fry the egg for about 2-3 minutes, until the egg white edges are crispy and the egg yolk has set. Gently transfer the egg to a plate and repeat for the other eggs.
- Divide the kale evenly between two plates and top with as many fried eggs as desired.