Eggs With Greens and Sauerkraut Relish
I hope you’re having a great summer.
If you’re like me, the kale in your garden is plentiful and your weekly vegetable basket is full of greens.
I wanted to share this super easy breakfast idea to help you use up those leafies.
If you like it, scale it up and make a double or triple batch for some delicious breakfast or lunch options to grab for when you’re busy and on the go.
Greens are so jammed packed with nutrients that even some light cooking won’t alter their superpowers.
Sauerkraut is another amazing superfood. It contains 13 strains of beneficial bacteria (think probiotics), it has antimicrobial and antifungal properties. All of the benefits of cabbage are present but AMPLIFIED because of the fermentation process.
A phytonutrient found in cabbage, called isothiocyanate may have anticancer benefits and may be helpful with ulcers.
Sauerkraut helps with the digestion of all of the other foods in the meal. It also contains prebiotics to help feed the good bugs.
*Not all sauerkraut is created equal.
In order to get all of the benefits I’ve just listed, you’ll want to select unpasteurized or raw sauerkraut. It will always be in the refrigerated section of your health food store or grocery.
I get mine here.
I hope this inspires you to give your body some love and eat your greens💚
Eggs with greens and sauerkraut ‘relish’
Ingredients
- 2 eggs
- about 2/3 cup chopped kale any greens will do
- 1 tbsp olive oil or butter
- about 1 tbsp cream or milk
- 2-3 pinches sea or Himalayan salt
- a few grinds fresh pepper
Relish
- 1/4 cup sauerkraut * See the note below on how to select your kraut
- 1 or 2 tbsp ketchup
- a touch of sriracha optional if you like some heat
Instructions
- Wash your kale and remove the tough center rib.
- Chop the kale into bite size pieces.
- In a non stick pan, add the oil or the butter and gently cook the kale on med low heat. Too hot and it’ll turn brown.
- While the kale is cooking, crack your eggs into a bowl and whisk in the cream or milk.
- Add the egg mixture to the pan with the greens, season with salt and pepper and continue to cook on low heat.
- Meanwhile, chop the sauerkraut, mix in the ketchup and the sriracha if you’re using it.
