In the new book Paleo: Monday to Friday, author Daniel Green is very persuasive about the benefits of a paleo diet. And, as the title suggests, he is not a 7-day a week advocate. Use this book during the week and happily sin culinarily over the weekend.
The book has familiar recipes, to be sure, but is studded with ideas that take paleo-style ingredients and employs them in ideas to give you a bright meal every time. So, for breakfast, Daniel suggests you employ the kale that normally you see on the dinner table. This breakfast dish will give your day an energy boost and have you happily sampling other Paleo recipes for lunch and dinner.
The lovely photograph is the artistry of Peter Cassidy. Here's a review of the book.
Kale and Eggs with Griddle Tomatoes
Yield: serves 2
- 1 tablespoon pine nuts
- 2 tablespoons olive oil
- 4 large tomatoes, thickly sliced
- 7 ounces (about 3 cups) kale leaves, stemmed
- 6 to 8 fresh basil leaves, shredded
- 6 eggs
Place a large non-stick frying pan over medium to high heat and, when hot, toast the pine nuts (with no oil) until they turn brown this will only take a minute or two. Transfer the pine nuts to a dish and set aside.
Add a drizzle of oil to the same pan and fry the tomatoes for about 2 minutes on each side. Again, transfer to a dish and set aside.
Now turn up the heat, add a tablespoon of oil to the pan and stir fry the kale for a few minutes until it chars and turns a little crispy. Add the shredded basil and toasted pine nuts to the pan and toss together.
Meanwhile, heat the remaining oil in a large frying pan and, when hot, crack in each egg, being careful not to crowd the pan. Cover and leave for a few minutes, then check the white is cooked, lift out and transfer to a plate.
Serve the eggs immediately with the griddled tomatoes and kale, and garnish with a little fresh basil.
Source: Paleo, Monday to Friday by Daniel Green [Kyle, 2015]