Kale and Eggs with Tarragon
Kale and Eggs with Tarragon

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, kale and eggs with tarragon. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Steve cooks his supper, more raw & personal. Grilled Chicken with Kale & Tarragon Quinoa, Roast Potatoes & Fried egg. Cheesy scrambled eggs with onions, thinly sliced kale, and shredded mozzarella cheese.

Kale and Eggs with Tarragon is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Kale and Eggs with Tarragon is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have kale and eggs with tarragon using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kale and Eggs with Tarragon:
  1. Prepare 1 bunch kale, any kind
  2. Make ready 4 eggs
  3. Make ready 2 cloves garlic
  4. Make ready 2 green onions
  5. Make ready 2 tsp dried tarragon
  6. Make ready 1/4 tsp chili flakes (optional)
  7. Make ready Salt
  8. Make ready 1/4 cup water
  9. Make ready Optional - garnish with fresh basil or parsley

I've fallen hard for the distinctive flavor of French Tarragon, and these Tarragon-Mustard Deviled Eggs are a wonderful way to use it. This simple, gluten-free kale & egg is the perfect weeknight meal. You can toss them with a bowl of grains and your favorite protein for a satisfying meal or add them to a salad. You can even bake the kale with eggs for a light.

Instructions to make Kale and Eggs with Tarragon:
  1. Remove the tough ribs of the kale and chop into smaller pieces. Mince the garlic and green onion.
  2. Heat about 1 Tbsp vegetable or olive oil in a large frying pan, then briefly cook the garlic and onion until soft.
  3. Add the kale, along with tarragon, red chili flakes and a sprinkle of salt. Saute the kale on medium heat until wilted and softened, about 5 minutes.
  4. Gather the kale in the middle of the pan and crack the 4 eggs on top in different places.
  5. Pour about 1/4 cup water along the outside rim of the frying pan around the kale. Cover with lid and steam the eggs until desired doneness. I did mine about 2-3 minutes so the yolks were still pretty runny.
  6. Remove from heat and sprinkle with chopped parsley or basil if you like. Serve and enjoy!

A quick healthier breakfast made with Egg Beaters, fresh baby kale and Parmesan cheese for a kale and scrambled egg recipe. Add Egg Beaters; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Transfer yolks to a small bowl and mash with a fork. Mix in oil, mayonnaise, and mustard.

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