Parmesan eggs and wilted kale

Parmesan eggs and wilted kale
Yield: 2

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


  1. 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.
  2. 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.
  3. 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.

About The Author

Leave a Comment

Skip to Recipe
Scroll to Top