I promised a back-to-back kale recipe. Here it is.

I never eat eggs for breakfast, I used to when I was a kid, but at some point, I stopped. Probably because they take to long to cook, and I never have time in the morning. I have been making an effort to eat less boxed cereal and more fruits and whole wheat breads, just to be more healthful and less processed. A couple of days ago after an extremely tiring workout I decided to try and make an egg from the dozen I bought at the farmer’s market. To my surprise, I got twins! I new this was a good sing, and decided to go all out by pairing it with quick sautéed kale and sunflower bread. Easy, quick and super healthy! I could not feel any better after eating it. Maybe I will make it again…

Stacked Egg and Kale Breakfast

• 1 egg
• 2 kale leaves
• 1 sunflower bears slice
• olive oil
• salt to taste

In a medium heat pan, heat a teaspoon of olive oil for a couple of minutes. Crack an egg open and place into pan. Cook egg until it reaches your preferred doneness, I like it runny. In another pan over medium heat, add a teaspoon of olive oil and heat. Add sliced leaves of kale and cook for a couple of minutes. I like to quickly heat it, without cooking it through. When done sprinkle salt and pepper. Toast bread. Place eggs on top of the toast, and then top off with kale. Enjoy this energy rich recipe for breakfast or lunch!