![['Close-up view of sautéed kale and eggs, highlighting vibrant greens and golden yolks.', 'A side perspective of a dish featuring kale and perfectly fried eggs on a plate.', 'Juicy kale pieces mixed with two sunny-side-up eggs, showcasing a colorful meal.', 'Detailed photo of nutritious kale and eggs, emphasizing texture and freshness.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/kale-and-eggs_1_U1.webp)
Kale and Eggs
A nutritious and flavorful breakfast featuring sautéed kale topped with fried eggs and fresh lemon zest.
Ingredients
Main
- 1 tablespoon olive oil
- 0.5 yellow onion yellow onion, chopped
- 6 cups kale pieces (deveined and cut into bite-sized pieces)
- 0.25 teaspoon salt
- 2 tablespoons water
- 0.25 cup pepitas
- 1-2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
- for frying eggs oil or butter (for frying eggs)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 2-3 minutes.
- Add kale and salt to the skillet. Mix, add water, cover, and steam until tender and bright green, a few minutes.
- In a separate skillet, heat oil or butter over medium heat. Crack in eggs and cook until whites are set and yolks reach desired doneness.
- Stir pepitas and lemon juice into the cooked kale. Top with lemon zest, then plate the kale and fried eggs. Serve with sourdough toast.
Notes
Use fresh lemon for the best flavor and adjust lemon juice to taste.