Melbourne mornings in August ask for something hot and green. Leeks and kale are at their best right now, and they soften into a sweet, savoury bed for eggs — one pan, about ten minutes of hands-on time, and breakfast that actually keeps you going until lunch.
Serves 2
Nutrition (per serving, estimated)
- Energy: 359 kcal
- Protein: 20 g
- Fat: 24 g
- Carbohydrate: 13 g
- Fibre: 4 g
Estimated values.
Ingredients
- 1 tbsp olive oil
- 1 medium leek (about 150 g), halved lengthways and finely sliced
- 2 garlic cloves, crushed
- 120 g kale, stems removed and leaves roughly torn
- 2 tbsp water
- 4 eggs
- 60 g feta, crumbled
- 1/4 tsp chilli flakes
- A squeeze of lemon juice
- Salt and freshly ground black pepper
Method
- Warm the olive oil in a medium frying pan or skillet over a low-medium heat. Add the sliced leek with a pinch of salt and cook gently for 6–8 minutes, stirring now and then, until soft and sweet but not coloured.
- Stir in the garlic and cook for another 30 seconds, until fragrant.
- Add the kale and the water. Cover and let it steam for 3–4 minutes, then uncover and stir until the leaves are glossy and tender and the liquid has gone.
- Make four wells in the greens and crack an egg into each. Season, cover the pan and cook over a low heat for 5–7 minutes, until the whites are set and the yolks still soft.
- Scatter over the feta and chilli flakes, add a squeeze of lemon and grind over black pepper. Serve straight from the pan.