Guys. All that snow I was looking for? Welllll I owe the universe a big one. The past two weekends have been a hot snowy mess. Let me just state for the record that we have used and abused these snowy weekends to take a complete vacation from any form of balanced eating. Homemade pizza made an appearance TWO WEEKENDS IN A ROW. We had a board game brunch with some of our best friends and I made a beautiful chorizo and scallion strata. Eggs! Sausage! Cheese! Sourdough! Heavy Cream! Roasted potatoes on the side! Mimosas!? Yes. It’s all been very grand.
It’s like we’ve been part of some vegetable austerity program. “No please, no vegetables. We couldn’t possibly… that would just be too much…”
Mr. Husband and I are going to try and change it up for a few weeks and live on the edge with some healthier eating. Perhaps we’ll be able to atone for the sins of our carb addicted souls. Normally, I try to make Sunday breakfast a little extra fancy. You know, because it’s Sunday and tomorrow we go back to work and get on our little hamster wheel until we jump off next weekend just as our minds are about to explode. If you’re anything like me, you spend Friday night in a self-imposed mental decompression chamber shoving your brains back into your ears. Saturday, you are busy with friends and plans and chores and projects. And then there’s Sunday, wonderful, glorious, quiet Sunday. Breakfast/brunch on this day is a sacred thing. It should be a celebration of freedom, an homage to time well spent. Luxe and delicious and carefree (see ingredients of: Game Day Strata of Tasty Heaven above.).
Today, however, we step back a bit because, you know, balance is key. I didn’t even make coffee (seriously, it’s fine. I haven’t cut anyone yet…) but instead made some Jamaica Rooibos tea that I am currently obsessed with.
Instead of some elaborate recipe with four types of dairy and seventy-two instructions, I tempered my ambitions and made a simple dish of scrambled eggs and kale with some warm lentils on the side.
Humble, utilitarian, and absolutely tasty. Exactly what we need to keep us happy on Sunday as we relish in the slowness of the day.
Normally, eggs and lentils wouldn’t cross my mind as a dynamic duo, but as I thought more about it, my smarty pants self finally saw the connection. Lentils and kale go famously together. Lentils with shredded kale (or fresh spinach in a pinch) is one of my most favorite soups. Eggs and greens are always a good match. So, let’s make this a party and invite everyone!
Recipe for Eggs + Kale with Lentils
Most often, I use dry lentils but I always keep a can of pre-cooked lentils in the pantry for a super fast & healthy addition to pasta, soup, or just to eat by themselves with salt and pepper if I’m really pressed for time. Some markets also sell them vacuum-packed near prepared food section.
This recipe is super simple that it almost doesn’t require a recipe. Both the eggs and the lentils come together pretty quickly, the lentils more so than the eggs. You could possibly make them at the same time with two pans, but I don’t like to wash dishes so I made the eggs first. If using canned lentils, drain and rinse first and set aside
For the Eggs + Kale:
1 tbsp olive oil or butter
4 organic, free range eggs
1 tbsp water or milk (or cream, or sour cream depending on how decadent you like your eggs)
2 scallions, chopped
1-2 cloves garlic chopped (optional, to taste)
2-3 medium sized leaves lacinato kale, tough stems removed and chopped into bite sized pieces (about a scant cup total)
salt & pepper
For the Lentils
1 tbsp olive oil
1 15 oz can pre-cooked lentils, preferably organic and low sodium
2 tbsp parsley, chopped
a few splashes of red wine vinegar
salt & pepper to taste
Eggs + Kale:
- Warm the olive oil over medium heat in a large nonstick skillet.
- Gently beat the eggs with water or other liquid. Incorporate air, but don’t over-mix. Set aside.
- Saute scallions with a pinch of salt for 2-3 minutes. Add garlic and saute for a minute or two more, until fragrant but not brown.
- Add chopped kale and mix thoroughly with garlic and scallion. Cook for a 3-4 minutes until kale is slightly wilted and bright in color. You want the kale to keep a little bit of it’s bite to contrast with the softness of the eggs.
- Add egg and gently scramble until just done.
- Warm the olive oil over medium heat in a large nonstick skillet (make it easy on yourself and use the same one!)
- Add the lentils, salt and pepper to taste and saute until warmed through.
- Add a few splashes of red wine vinegar and cook for 1-2 minutes more to round out flavor.
- Pair with eggs and enjoy!