Many of us agree that we should all eat more vegetables in our diet but are lax in following through. This recipe is an attempt to add kale to breakfast and make a more colorful, healthy and balanced meal.
I love checking out other peoples culinary ideas and I was intrigued by Christopher Hirsheimer and Melissa Hamilton's Canal House recipe for Pimenton fried eggs. Pimenton or smoked paprika is added to oil before frying an egg creating a colorful smoky egg that is cooked until it is crispy around the edges in addition to intensifying the smoky taste. I wanted to use this preparation to create a unique healthy dish my wife would enjoy. I added some leftover savory grits to sauted kale and then added some tangy goat cheese bits to bring everything together.
4 large fresh eggs
1 tsp. smoked paprika (Pimenton)
1 cup leftover savory cheese grits (recipe follows)
3 Tbsp. olive oil or butter or mixture of both
1 cup kale
2 oz. goat cheese
salt and pepper to taste
Melt 1/3 of the butter and/or olive oil in a medium non-stick skillet and saute the grits breaking into small pieces until lightly browned and crispy. Keep warm. In another skillet saute the kale in another 1/3 of the butter and/or olive oil until crispy. Add to the grits and keep warm.
Clean out the non-stick skillet and heat to medium. Melt the remaining butter and/or olive oil and add the paprika and toast for a minute then fry the eggs how you like. Plate 2 eggs and serve with the kale and grit mixture. Add half of the goat cheese breaking the cheese into small pieces over the kale mixture. Prepare the second plate and serve.
2 cups good quality stone ground grits
1/2 sweet finely diced onion
2 Tbsp. olive oil
1 cup shredded sharp cheddar
1/2 cup grated Pecorino Romano or similar cheese
4 cups good quality chicken broth
2 oz. butter
2 Tbsp. herbs of your choice (I like thyme, parsley and oregano)
salt and pepper to taste
In a medium skillet heat the oil and saute the diced onion until translucent, then add the grits and toast until you can see some color. Wisk in the chicken broth, add the herbs and cook until the grits are tender. Stir in the cheeses until melted adding water if the mixture gets too stiff. Stir in the butter and check the seasoning. You can add some fresh herbs if you like. Let the mixture cool overnight.
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chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.