Toasted Sesame Kale 'n Eggs

I was always that one person who ate super healthy but haaaated kale because of its leathery texture and a bitter flavour. I would only ever eat them in a "chip" form with lots of nutritional yeast that made it taste cheesy :) But after I did my candida diet, my taste buds changed. I had eaten so much greens over the 45 day period that I actually started enjoying kale (go figure, eh?). So it's been pretty awesome now that I actually like it, because I can start to reap the awesome benefits of kale. 

Eggs on the other hand, I've always loved. However, prior to taking the Natural Nutrition course at CSNN and obtaining my diploma in Holistic Nutrition, I had an under active stomach that I didn't know about. This meant that my tummy wasn't producing enough "juice" (technical terms: Hydrochloric Acid) to properly digest proteins. I was always feeling bloated, gassy, fatigue, and with a tummy ache. I could NEVER eat eggs in the morning because they were so high in protein, and with my stomach not producing enough acid, it wasn't digesting properly! The tummy aches was my body's way of saying "HELP ME!". 

Now that I've really worked on balancing my digestive system, I can finally eat foods without discomfort. This has been AWESOME, and I'm back to enjoying eggs in the morning. :)

Now that I'm done talking about me, lets talk about food, shall we?

This breakfast is super easy, and is full of natures building blocks... amino acids, a.k.a protein! I like to add the toasted sesame oil because it tastes FREAKING DELICIOUS. Toasted sesame oil is just the best. I also choose to add some sesame seeds as well because it looks pretty, and adds little more calcium to this nutrient dense breaky.

Here's a tip for those rushed mornings: I like to to cut up the kale and mince the garlic the night before. This make it ever easier and quicker to make the next morning!

Toasted Sesame Kale 'n Eggs


1 tbsp butter
2 leaves of kale
2-3 garlic cloves, minced
2 eggs, whole range (preferably from happy chickens)
dash of water (about 1tbsp)
dash of salt 'n peppa
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
hot chilli flakes (optional)


Heat skillet just under medium heat.

Remove the stems from the kale leaves by running he tip of your knife along the sides of the stem (the stem tastes disgusting so discard once removed). Do this to both leaves. 

Take the 4 strips of kale and fold them over hotdog then hamburger style (in normal people terms, length wise, then width wise). Place on a cutting board while still folded and start cutting it into fine pieces.

Melt the butter on the skillet, and once melted add the kale and the minced garlic.

Let it cook for about 2 minutes.

Crack the eggs and add them into the frying kale.

Add the small amour of water (this makes the eggs a little fluffy), then the salt and pepper to your liking.

Let cook until the eggs are done. 

Transfer to your plate and pour the sesame oil, and seeds over top of the eggs. Sprinkle some hot chilli flakes if you want a little kick to the dish.


In case you're wondering...
The reason why I add the sesame oil once it has been removed from heat, is because sesame oil is a polyunsaturated fat (omega 6) and is sensitive to heat. Not as sensitive as omega 3's, but I like to play it safe and NOT turn my expensive oils into free radicals by heating them too much.


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