Yes, we’ve all heard that “breakfast is the most important meal of the day,” right? So what’s an alternative to the typical toast and cereal?

As you’ll learn, I’m not a huge morning person. I’m an “owl.” I stay up late, enjoy waking up later, and prefer to ease into my day without the panic attack. Unfortunately, my mornings aren’t as peaceful as I’d like. I usually have a few things to do, maybe a workout, a few phone calls, meeting with clients, or even a quick run with Angel (my husky) before the day really begins. When I worked corporate, it was even more hectic. I was already answering emails from my phone before I brushed my teeth.

Despite all of this, I do strongly believe that a good, solid breakfast will keep me energized. After a few years of experimenting with different foods, I gave up the toast and traded it in for something green with a little protein. Bored from the usual eggs over spinach, I discovered the benefits of kale and the luxury of throwing something in the oven while I got ready for the day.

Today, Springer and I tested this very recipe in our Eat Life Whole Teaching Kitchen and Loft. Boy was it
delish! Trying to get rid of a few remaining ingredients from a cooking class, Springer suggested to add a bit of gruyere cheese on top. It was amazing!

Give it a try. High in protein, low in starchy carbs, and full of flavor, this quick & easy breakfast recipe can be made before the “morning rush.”

TIP: Save time in the morning, by sautéing your veggies and placing them in ramekins the night before. When you wake up, crack the eggs on top and throw them in the oven while you get ready for the day. Easy.

Steps:

1. Preheat oven to 375 degrees.
2. In a cold frying pan, heat organic butter with garlic and shallots over medium heat, for about 2 minutes. Add a pinch of sea salt and freshly ground pepper. (This helps to build layers of flavor throughout the cooking process).
3. Add 2 cups of chopped kale and sauté until leaves turn a bright green. (Do not overcook as it will continue to bake in the oven).
4. Add sautéd kale, garlic, and shallot to two large ramekins. Crack two eggs on top. Sprinkle with roughly chopped tomato and shredded gruyere and finish with a few twists of freshly ground pepper.
5. Place ramekins on a baking sheet. Bake for about 10-15 minutes until the whites are jiggly but mostly set. Adjust the timing depending on your preference of yolk consistency. ENJOY!

Serves 2.

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