Purple Kale & Eggs





5 min


10 min


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Purple Kale & Eggs

  • 4 tbs olive oil/lard/ghee/butter
  • 3 garlic - roughly chopped
  • 1 long red chilli - roughly chopped
  • 1 bunch of purple kale - stems removed and roughly chopped
  • 6-10 brown mushrooms - sliced
  • 2 organic eggs
  • pinch sea salt
  • pinch black pepper

Hello friends,

It seems I’ve changed a habit and am now incorporating more and more greens into my dishes.  Some of you may remember that a friend recently said that veggies should make-up the bulk of the dish with protein (varied sources) be the ‘condiment’.  For the last 6 months I had got out of the habit of having veggies on EVERY meal to the detriment to my health I believe.

Absolutely loving my veggies at the moment and here’s a quick and easy recipe I’ve just made for a late breakfast.

Here’s how it rolled:

  1. Heat the fat in a large fry pan and add the garlic and chilli, cook for 60 seconds on medium heat
  2. Add chopped mushrooms and cook for 2-3 minutes whilst stirring to coast the mushroom with fat (add more fat if needed)
  3. Throw in the kale and stir in
  4. Cook for 2-3 minutes
  5. Turn heat down to low, make room in the fry pan for 2 fried eggs
  6. Crack 2 eggs into the space in the pan and cook for a few minutes until cooked to your liking
  7. Remove from the heat and plate-up
  8. Season


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