I got the idea for this meal from my Mom’s university friend, Michelle, while staying at her home in San Francisco. I woke up to freshly brewed tea, and a snack of Greek yogurt with blueberries while Michelle ran around the kitchen, quickly shredding kale and sautéing it in a pan. We were in a rush to catch the ferry into the city for some exploration. This meal was simple to make and it was quite tasty, yet it is extremely nourishing as well. This makes for a perfect start to the morning.
I chose this breakfast for my first day of culinary classes. I used what I had on hand from my excursion to the farmer’s market and threw it all together. The result was a combination of shredded Brussels sprouts with three different types of kale. It was nice to have variety of different textures in the dish. I sautéed the greens with onions and garlic in a little bit of coconut oil, before finishing it off with one of my frozen cubes of chicken broth.
decided to get a little fancy for seven in the morning and poached an egg to go on top. Sometimes poached eggs can be tricky, but I have learned a few tips so that they come out nicely each time. The few tricks are to use cold eggs, crack them into a bowl beforehand, sprinkle some salt onto the egg, and pour some vinegar into the boiling water.
I finished off the dish with grated lemon zest to add some more color and a little zing to the meal. My favorite part was when I sliced my fork into the middle of the egg, splitting it in half and allowing the thick golden yolk to run into the greens. The poached egg added richness to the light and slightly bitter flavor of the greens. While I enjoyed my healthy breakfast, my roommates stood bleary-eyed by the toaster, waiting impatiently for their toaster strudels’ and exclaiming their awe that I took the time to prepare such a feast so early in the day.