Scrambled Eggs & Kale Sandwiches

Egg & Kale Sandwich

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There is always a time when nothing is planned for dinner and no one wants to take the time to get creative or go out to eat.  Growing up, when this would happen, my dad would make us scrambled eggs with sautéed sliced green peppers.  We’d enjoy this medley in between two slices of toast with mayonnaise.  I always loved this meal, something about the soft filling of eggs, with the flavor of mayo and peppers.  My mouth waters just thinking about it!  I don’t know what it is about mayo and eggs, the two go hand in hand for me.

These days peppers and I do not agree : (, so when we had no plans for dinner and were too lazy to make it out the door I thought to make some scrambled eggs along with curly green kale.  Our fridge was on the empty side but we almost always have ingredients to make fresh juice and kale is a staple for this.  My original plan was to enjoy it over some brown rice couscous but that came out mushy and I wasn’t having it!  So sandwiches it was and in the end I know the sandwich was better than the original idea would have been!  I don’t use mayo anymore but instead grapeseed vegenaise.  I prefer the ingredients and the flavor is pretty spot on to regular mayonnaise.  I had buttermilk in the fridge so this is what I used to scramble my eggs.  They make them extra fluffy and light, the only way to enjoy scrambled eggs.

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Easy and Delicious Dinner!

Eggs and Kale

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Scrambled Eggs & Kale Sandwiches

  • bunch of kale, stems removed and julienned
  • eggs
  • buttermilk
  • butter
  • bread
  • vegenaise
  • s&p
  • water or stock (chicken or veggie)
  • pecorino romano
  1. In a large skillet melt some butter over medium heat.  Add the kale along with a splash or two of water.  If you’d prefer to add more flavor use broth instead.  Season with s&p.  Cover and allow kale to cook down.  Remove lid and cook off any extra liquid if necessary.  Place in a bowl and set aside.
  2. Scramble eggs with a splash or two of buttermilk.  I did 6 eggs for the 2 of us (Josh was hungry!).
  3. In the same skillet melt some more butter over low heat.  Add the eggs.  The trick to cooking scrambled eggs is low heat.  This way the end result is creamy not rubbery.  So be patient, season them with s&p, and let them cook.  Once they are to your liking, slightly wet or more on the dry side add them to the kale.  Add some fresh grated pecorino romano and toss.
  4. Toast bread and layer with some vegenaise.. don’t be shy with it!  Fill with egg-kale mixture.
  5. Eat and be merry with your satisfyingly simple dinner.
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Yum

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  1. Pingback: Weekly Harvest / November 15th « Northwest Arkansas Local Harvest

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