Breakfast is supposed to be the most important meal of the day, and it’s true from a metabolic standpoint – it kicks start your metabolism for the day and thus turns whatever calories you take in afterwards into energy…unless you eat too many and then it’s straight back onto your hips.
I am the type of person to try and not skip any meals through the day because I am essentially greedy and feel like I am pointlessly denying myself something that everyone else is enjoying. Usually my breakfast is either toast, cereal or porridge, but every so often I’ll spend more time in the kitchen.
The weekends tend to be those times, and that’s why you’re getting this on a Friday night! Now, let’s forget about the fry ups for one post. It’s an English institution, I know, reserved for hungover weekend mornings and holidays, the “Full English” is actually fairly hard to translate when you become vegetarian because where is the black pudding?! And Quorn Bacon is not the one. So what is a guy to do? Eat endless omelettes that you can only put so much into and that ultimately tend to break should anything more substantial than a cooked slice of mushroom be added? I think not.
This is where an array of kitchen equipment comes in handy. This week’s star piece of equipment: a cast iron skillet.
They’ve become terribly hipster, but I remember growing up with one hanging in the kitchen – not that I remember it being used but it probably was. Either way, I bought my own and I have conditioned it twice, and used it every other day to really bake in that flavour of food. And rather than waste oil, I’ll just fry some mushrooms in it until they’ve absorbed whatever is left over from greasing it up. It’s truly wonderful, although the downside is the heat transferring to the handle and it’s impossible to pick up without aid.
Anyway; back on topic. It’s perhaps something that people have seen reincarnated over and over again on Pinterest, or in the latest cookbook of the moment, but that’s besides the point. Share and share alike, because sharing is caring, and yeah, I’m just trying to spread the message of kale. So follow along if you so wish, this is the recipe for:
Kale & Eggs
1 tbsp olive oil
1 small onion
2-3 mushrooms (depending on size)
1 handful of kale
- Preheat your grill on low to medium and eat olive oil over a low heat in your skillet
- Cut your onion in half and then slice into semi-circles. Add to the skillet once oil is hot.
- Slice mushrooms and add with the onion. Cook until both are just starting to soften.
- Take your handful of kale and add on top, letting it wilt and stirring to mix with the onion and mushrooms.
- Make a well in the middle, and add both eggs. Cook until most of the egg is white.
- Put the skillet under the grill for about fix minutes to cook the top of the eggs – you do this because cooking the eggs on the stove top in the skillet will cause the rest of the ingredients to burn and burnt kale is bitter as hell.
- Once cooked, serve with a side of freshly brewed coffee and enjoy.
I am such a fan of kale, but only if you fry or roast it, and sometimes blend it with other bits and bobs. Boiling and steaming is perhaps the worst way to enjoy kale because it becomes bitter and generally gross. It is however the superfood of the moment because it is packed with nutrients, from calcium to iron and a whole bunch of the vitamin alphabet.
As a side note, I cook a lot with olive oil compared to any other oil; this is primarily due to the Mediterranean influences in most of my cooking, and the fact my dad is living in Italy, so you can go ahead and use whatever oil you want with this. I have begun to use coconut oil to cook with, but I use this only for spice infused dishes like curries and chillies because it compliments it well and cools off my spicier palate for any dinner guests I have.