Give your scrambled eggs an asian touch with these Sesame Scrambled Eggs with Garlic Kale! Great for a breakfast or brunch!
I actually love eggs so much that I even sometimes put an egg in my porridge(!) Sounds crazy, but it works.
But of all the ways I enjoy eggs, I mostly eat them scrambled, as it’s super easy to make and they’re easy to spruce. Just add herbs or any seasoning you like to make your scrambled eggs a little bit more exciting! Or you can try these sesame scrambled eggs with garlic kale. SO good and easy to make!
I love eggs because like i said they’re so versatile, but I also love eggs because they truly are like small little nutrient powerhouses! They are loaded with protein you need for basically every single process in the body, and they’re loaded with vitamins and minerals!
Did you know that
- Eggs are rich in vitamin B-12, which is important for a healthy nervous system, for the metabolism of new cells and for the production of red blood cells!
- A very good source of riboflavin, which is important to convert vitamin A and folate to their active forms in the body. Riboflavin may also improve iron status in the body!
- Rich in selenium, a mineral that works as an antioxidant in the body as it’s a part of an enzyme that protects the body against oxidative damage, keeping your cells in good shape!
- Eggs are rich in the antioxidant lutein and zeaxanthin, which can protect against macular degeneration and cataracts
Together with the sautéed kale, which is rich in vitamin A, C K and folate, this sesame scrambled eggs with garlic kale is a great way to start your day! If you want to add some carbohydrates, some rice or quinoa would works great too, or even a piece of sourdough bread would work well too with these sesame scrambled eggs!
Eat and be well!
- Garlic Kale
- 2 garlic cloves finely sliced
- 100 g kale stem removed and roughly chopped
- 0.5 tbsp olive oil
- 4-5 eggs
- 0.5 tbsp butter or mild olive oil
- 1 tsp sesame oil
- sesame seeds black & white
- chili flakes
- spring onions or chives
Fry the garlic on low heat until softened.
Add the kale and cook for a couple of minutes, until the kale has softened.
Whisk the eggs together and add a small pinch of salt.
Melt butter (or add oil if making dairy free) in a pan on low-medium heat and add the eggs.
Stir constantly until the eggs are just about done (as they will continue to cook in the a pan)
Add the sesame oil and stir.
Serve with the garlic kale and garnish with sesame seeds, chili and spring onions/chives