- 1 Bag Simply Potatoes diced potatoes & onions
- 4 cups pre-washed, pre-cut kale, any rough stems removed
- 1 whole tomato diced
- 6 eggs
- sea salt & pepper to taste
This recipe can be used any time of the day. If you’ve been around for a minute, you know I’m a huge runny egg fan. The reason? A rich creamy yolk takes the place of any condiment and gives you so much more bang for your caloric buck.
As with most of my recipes, this came about with items on hand. A quick spotting of some pre-packed potatoes in the fridge and before you know it, I’ve got a Sunday Brunch idea. Crystal Farms Simply Potatoes makes precut potatoes and onions, talk about time saving! I have a package of pre-cut, pre-washed kale, some vine ripened tomatoes and eggs.
Let’s start cooking!
Although the package says the potatoes cook in 12 minutes, we’re a crunchy potato crowd, so realistically, they take 35-45 minutes. You can start these potatoes with a spray of EVOO in the pan, a little salt & pepper, toss every 10 minutes or so until desired doneness.
When you think you’re about 15 minutes out, sauté your Kale. Again, a light spray of EVOO, salt & pepper. Tossing every few minutes until wilted.
Meanwhile, dice tomatoes.
3 Minutes out, fry your egg. Again, a light spray of EVOO, sea salt & pepper. I like to add crushed red pepper, not only for the heat, but the capsaicins.
When Kale is cooked, add to potatoes along with tomatoes. Plate and add egg atop. Yum!
This can also be a Meatless Monday meal. No matter what the time of day, you can’t go wrong