Eggs with greens and sauerkraut ‘relish’
A super easy breakfast idea to help you use up those leafy greens.
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.
Notes
This entire recipe comes together in about 8 minutes and if you scale it, you’ll have a few portions in the fridge for later.
*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.