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Kale and egg breakfast bowl

Recipe by:Dietitian Erin McCarthy
Cook Red Bluff


  • 1 cup kale leaves ripped from the vein
  • 1 tbsp. olive oil
  • 1/8 tsp. salt
  • 2 eggs
  • 2 tsp. turmeric
  • 1/4 tsp. black pepper
  • 1/4 avocado, sliced
  • 2 tbsp. fermented (not pickled) sauerkraut


Sauté kale in a skillet over medium heat with olive oil and salt until leaves have wilted, about 4 minutes. Transfer to a breakfast bowl. Crack eggs into the same skillet (there should be enough oil left to keep eggs from sticking). Sprinkle turmeric and black pepper over eggs. While eggs are cooking, add avocado and sauerkraut to your breakfast bowl. (If you flip the eggs once and heat just long enough to cook the whites—"over easy"—you will have a runny yolk to mix with the contents of your bowl.) Serve eggs atop kale, avocado and sauerkraut. 

Serves 1

Califonia Bountiful