I like to think that I’m living a well rounded life, all balance and harmony. The reality is different – I’m writing this eating crackers and cheese. Too lazy to cook. But that’s ok, I’m not really hungry right now. I ate a Whopper earlier from a motorway service station. Spent 12 hours on the road today with just a slice of apple tart for breakfast. Living the dream baby. Sigh…
In order to create balance for all my badness I’m going to post a kale recipe. I wouldn’t necessarily call it healthy because it includes bacon, butter and cream. Though you could lose all those and still have yourself a very tasty brunch.
Kale is super easy to grow, though at this time of year I’ve eaten all of it except a forlorn purple bunch in the front garden. I’ve already started this years seeds on the kitchen windowsill and I’m looking forward to getting my hands dirty again. The back garden is currently destroyed as I’ve let the hens free range all winter, and the little vandals have scratched any speck of greenery into dirt.
The recipe is as easy as it gets.
- 3 large Kale leaves per serving
- 2 eggs per serving
- 25g of pancetta or bacon bits per serving
- 25g of butter
- 1tbsp of cream
- Salt & Pepper
- Cut the Kale leaves from the stalk, removing the rib.
- Lightly steam for a minute or two in a pan for a minute or two.
- Remove and pat dry with a paper towel.
- Fry the bacon bits with a tiny bit of oil until crisp.
- Preheat your oven to 200degrees
- Lightly coat the insides of a ramekin or small bowl with butter.
- Line the ramekin with the kale leaves trying not to leave any gaps.
- Crack an egg into the ramekin (or two if the ramekin is large enough)
- Drop in the bacon bits
- Pour a tablespoon of cream and dot with butter.
- Bake for 10-15 minutes until the egg whites are set and yolk still wobbly.
- Season with salt and pepper