Parmesan eggs and wilted kale
This summer Yukon farmers are providing us with some really lovely greens, while this recipe uses kale swiss chard, arugula, beet greens, dandelion greens and a host of other leafy vegetables would stand perfectly in its place. Use the large holes of a box grater to grate the parmesan for this recipe it makes a thicker cheesier final product than the smaller types of grated parmesan.
- 1 tablespoon butter
- 1/4 cup chopped onion
- 3 garlic cloves, sliced
- 5 large kale leaves, stems removed and leaves sliced
- Salt and black pepper
- A drizzle of olive oil
- 1 cup grated parmesan cheese
- 4 eggs
- 2 English muffins, to serve
- Sliced green onion, to garnish
- Melt butter in a large cast-iron skillet over medium-high heat, when melted add onions and garlic and cook until onions are soft - about 5 minutes. Add the chopped kale leaves and 1/2 cup water and stir often until kale is wilted. Season to taste with salt and pepper and keep warm while you prepare the eggs.
- Place a large non-stick pan over medium-high heat, add a drizzle of olive oil and when the oil is shimmering add the grated parmesan cheese in 4 piles. When the cheese starts to melt, break an egg onto each pile of cheese. Continue to cook until egg whites are set and yolks are runny about 4 minutes.
- Toast the English muffins then split between plates, divide kale between each muffin half then top each muffin with an egg. Scatter some sliced green onions on eggs and serve.