Smoked Paprika Eggs with grits

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.

Ingredients:

 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

Procedure:

 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.

Savory Grits:

 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. 

---