We never thought that we would be the kind of people who craved a big plate of vegetables first thing in the morning. We both leaned towards sweet breakfast options, and began making the vegetable mix we use in this recipe as a filling for pitas at lunch, but we couldn’t get enough of this delicious and savoury combination. Somehow it worked its way into our brunches, and later became a regular breakfast topped with eggs, and now we can unequivocally say we do like greens eggs and ham, even for breakfast Sam-I-Am.
The combination of the eggs, ham , and nuts offers a protein packed breakfast that will keep you going all day! Kale, while providing an excellent source of fiber, is also an excellent source of vitamins C, A, and K, as well as minerals such as iron, magnesium, and calcium. The sunflower seeds and cashews, while offering a pleasant texture to the dish, also lend some healthy fats to the nutritional tally of this well rounded breakfast! We hope you enjoy greens, eggs, and ham! You could eat them with a fox, you could eat them in a box! You could eat them here or there! You could eat them anywhere!
2 cups of kale
1 green pepper, diced
½ yellow onion
¾ cup mushroom, sliced
2 Tbsp toasted sunflower seeds
2 Tbsp cashews
2 Tbsp balsamic vinegar
2 slices ham
In a well seasoned skillet (or in a lightly oiled frying pan) over medium heat, saute kale for 2-3 minutes. Add green pepper, onion, and mushrooms. Saute until vegetables begin to brown. Add sunflower seeds and cashews and cook for another minute. Add balsamic vinegar, and turn heat to high. Cook until mixture reaches desired texture.
In a separate pan, brown ham and cook eggs in your favourite style, we usually have them poached or over easy.