So I thought to myself – self, you posted an amazing Baby Kale recipe recently – but what if people don’t want to spend the half hour to {im}patiently wait for it to bake? And then I thought – self what happens when you don’t want to wait the half hour for it to bake, but you want Eggs and Baby Kale? So I thought, and I thought and then came up with this! I can’t lie, I think I might like this a bit more than the Baby Kale + Egg Cup, only because this recipe literally takes minutes to put together if you’ve got your sausages pre-cooked!
Plus I’m a huge fan of the whole runny egg center, crispy egg edges, sausage, kale combo! Which means this all makes me really happy. And like most of my recipes lately, these are “I can’t cook” – fool proof. Seriously, if you can’t cook and are terrified of making fried eggs go for a scrambled egg instead. Also, if you hate baby kale or can’t find any — just use your favorite salad mixing/greens! Spinach would be great here or heck even regular lettuce! Use what you have on hand!
So I’ve also been on a baby kale kick as you can see in my meal plan! Why? Because it’s yummy + easy. A container of it cost me $2.99 and it’s the Olivia’s Organic brand. It’s also triple washed and ready to go. I go through about two containers a week between the two of us and we’re getting a lot more greens in our diet because of it than before!
Plus, I haven’t been buying any lettuce recently so this is taking the place of that so it’s really not that much more expensive {considering one pack of romaine lettuce cost me almost $4.00 and it only lasts two meals for the two of us and takes waaayyy more work to get together for dinner or lunch}!
However as a rule of thumb – I won’t use the fresh baby kale in my soups or larger stir fries. It would cost way to much money in comparison to the cost of frozen and when it’s put together with a lot of other flavorful ingredients you can’t even tell that that it was frozen!
So make yourself this in the morning — or make it and pack it up for lunch!
Speaking of packing it up for lunch you ready for this awesome little tip?
• If you pack this up and reheat it at work, it wilts the baby kale a little, giving you totally different feel to the salad. Then if you top it with your favorite nut {like chopped pecans} it makes it REALLY yummy and hearty and totally lunch worthy!
Fried Egg + Kale Salad
Prep Time: 10 mins- Cook Time: 5 mins
- Total Time: 15 mins
Yield: 1
Category: Breakfast
Print Recipe
Pin RecipeIngredients
- • Fat of Choice
- • 1-2 eggs
- Baby Kale
{as much as you want} - 2-3 {1 oz} cooked sausages, chopped
- Balsamic Vinegar
- Olive Oil
- Salt + pepper
- Favorite herb seasoning
{I just used dried basil} - Feta or your favorite cheese {100% optional}
Instructions
- Heat an appropriate sized skillet with your favorite fat over medium heat and let it melt.
Make sure your skillet is the right size for a fried egg, using too big of a pan or too small of a pan can result in your egg not looking too hot in the end! - Crack your eggs into the pan and cook until they’re done to your liking.
- Layer your baby kale and chopped, cooked sausage onto a plate while the eggs cook — then top it with your salt, pepper, dried basil and drizzle on some olive oil + balsamic vinegar. If you’re going to add some kind of cheese now would be perfect time to crumble it ontop!
Alternatively you could put all of your salad ingredients into a bowl, toss it around and then put it on your plate – it just depends on what makes you happy / you have time for! - When your eggs are done, give them a hearty crack of pepper and a little salt, add on top of your salad and enjoy!
Notes
If your sausages aren’t cooked — you could chop them and then cook them first in a small skillet, then use your sausage fat to cook your fried eggs!
AND if you don’t like fried eggs, just make your favorite kind of egg for this — it’ll be yummy no matter what!
Happy Thursday!!!!
Made it this morning, it was fabulous! Something so simple, quick and easy to make, very refreshing. Thanks for the recipe. 🙂