Crispy Kale and Egg Skillet for One
I love me some crispy kale chips, especially when baked with nutritional yeast for a cheesy flavor. So I turned it into a breakfast dish because…#putaneggonit makes everything better! This recipe easily doubles to serve more!
1 tablespoon extra-virgin olive oil
2 cups curly kale, stems removed
Kosher salt to taste
½ cup shredded mozzarella
2 extra-large eggs
Sriracha to taste
1 In a 10-inch nonstick skillet over medium heat, heat the olive oil. Add the kale and cook for 5 minutes, or until wilted. Season with salt.
2 Sprinkle the mozzarella around the pan, filling in the nooks and crannies with cheese (these will crisp up into little nuggets of heaven while the eggs cook!).
3 Using a wooden spoon, make two wells in the mixture. Crack the eggs into the wells. Cover the skillet with foil or a lid and cook over medium heat for 3 minutes, or until the egg whites are set but the yolks are still runny.
4 Drizzle sriracha over the eggs and kale, and eat straight from the skillet!