Thursday, January 2, 2014

Kale and Gouda Eggs on an English Muffin

My brother and his wife sent us some tomato jam they had canned this year from their garden and he suggested having them with eggs.  So on New Year's Day I spread some of it on an english muffin and whipped up some eggs with kale and gouda (because that's what we had in the house) to put on top.  The whole concoction turned out tasty!  The tomato jam adds a little sweetness to the salty which I liked, but you could definitely eat these without the jam.

Kale and Gouda Eggs on an English Muffin
From: Elizabeth's Dutch Oven
Prep Time 10 min
Cook Time: 10 min

4 eggs
Handful of kale, cut into small pieces
1/4 cup onions, chopped
1/4 cup green peppers, chopped
1/4 cup half and half (or milk)
Gouda, a small chunk, grated
1 clove garlic, minced
English Muffins cut in half (we used whole wheat)
Tomato Jam (optional)
Olive Oil
Salt and pepper

1. In a pan, heat olive oil over medium heat.  Add onions, green pepper and garlic. Heat for a few minutes until onions and green peppers soften.

2.  Add kale and saute over low heat for a few minutes more.

3.  Meanwhile, beat eggs and half and half and add in salt and pepper to taste.

4. After Kale is wilted, add eggs and cook, stirring occasionally.  When eggs are almost cooked, add in gouda and melt into eggs.

5. Toast english muffins.  Spread with tomato jam (optional), and top with egg/kale mixture.

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