BROWN BUTTER KALE & TOMATOES EGGY BOWL

I can't say this enough: if your breakfast is still consisting of a bar while running out the door, a handful of cereal, or nothing, you've got better options to explore.


This recipe takes about 15 minutes. Sure, it's shorter to eat a couple of cookies or find a bite of last night's dinner, but you'll miss the deliciousness and good-to-your-belly benefits this bowl gives. It's any-level gourmet, guys. Yum!


There is nothing saying you can't make two eggs...

Notes:


BROWN BUTTER KALE & TOMATOES EGGY BOWL

Ingredients: 1 tbsp. butter, scant 1 cup grape tomatoes, 1 cup shredded kale, 1 tbsp. olive oil, 1 egg, 1/2 cup Chunky Avocado Yogurt, smoked paprika, salt and pepper to taste.

Serves 1.


1. Heat butter over medium in a small skillet until it turns brown, about 4-5 minutes. Make sure to swirl the pan every minute or so.

2. Add tomatoes. Cook for 5 minutes, until blistering and oozing out their juices. Add kale. Cook until kale has wilted and the edges are crisping. Remove to your bowl.

3. Add olive oil into the same skillet. Turn heat to medium-high. When oil is glossy, crack in your egg. Season with salt and pepper, and cook to desired doneness. Place egg on top of kale and tomatoes.

4. Give your bowl a big dollop of Chunky Avocado Yogurt found here, and a sprinkling of smoked paprika. If you've got extra diced cucumber, toss them over too.



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