2 cups chopped ham bits and ends
1 onion, finely chopped
1 bunch kale, stemmed and coarsely chopped
1 cup stock
4 sliced toasted sourdough
1 tablespoon butter
- In a skillet over medium high heat, cook the ham until crisp. Using a slotted spoon remove the ham. Place the skillet over the heat and add chopped onion, cook until translucent - about 6 minutes. Add kale and toss with onions until kale begins to wilt and is coated in fat, pour stock over kale and continue to cook until kale is tender and stock has evaporated - about 10 minutes, season to taste with salt and pepper.. Remove from heat and keep warm while you cook the eggs, or store in the fridge for up to 3 days until you’re ready to use it.
- Toast the sourdough bread and divide kale between slices of bread. Melt butter in a nonstick skillet over medium high heat, when the butter has melted bread eggs into the pan and cook until whites are set and yolks are runny. Place an egg on each sliced of kale covered bread and serve.
Chopped bits of leftover ham
Tags: Aprill 28 2021, breakfast, Eggs, kale