Kale and Eggs with Tarragon
I'm a big fan of combining kale with eggs. I wanted to try adding a touch of herby flavor to the kale so gave tarragon a try. It turned out to be a nice, subtle flavor addition! You could use marjoram, basil or other herbs too. Great for breakfast with bread or biscuits, or a weekend lunch.
Kale and Eggs with Tarragon
I'm a big fan of combining kale with eggs. I wanted to try adding a touch of herby flavor to the kale so gave tarragon a try. It turned out to be a nice, subtle flavor addition! You could use marjoram, basil or other herbs too. Great for breakfast with bread or biscuits, or a weekend lunch.
Open in Cookpad AppSteps
- 1
Remove the tough ribs of the kale and chop into smaller pieces. Mince the garlic and green onion.
- 2
Heat about 1 Tbsp vegetable or olive oil in a large frying pan, then briefly cook the garlic and onion until soft.
- 3
Add the kale, along with tarragon, red chili flakes and a sprinkle of salt. Saute the kale on medium heat until wilted and softened, about 5 minutes.
- 4
Gather the kale in the middle of the pan and crack the 4 eggs on top in different places.
- 5
Pour about 1/4 cup water along the outside rim of the frying pan around the kale. Cover with lid and steam the eggs until desired doneness. I did mine about 2-3 minutes so the yolks were still pretty runny.
- 6
Remove from heat and sprinkle with chopped parsley or basil if you like. Serve and enjoy!
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