Kale Scramble

When I graduated high school, my parents took me on a trip to Scotland as my graduation present. Mostly we saw castles (even stayed in a little one!) and lochs and ate Scottish food. It was pretty awesome.

One of the things that stuck with me most was Scottish breakfasts. Now, I was already a vegetarian by the time that we went on this trip when I was 17, but dang did I eat well over there. Apparently Scottish people (or at least the places that serve breakfast over there!) love to have vegetables with their breakfasts.

Since it's been a "few" years (ahem) since I went, I couldn't possibly tell you what was in the real Scottish breakfasts. This dish is only inspired by my memory of it.

Normally when I make this dish it's a side for something else, but this time around I decided to make it into kind of a breakfast sandwich since it was our main dish. Turned out pretty well! I can always tell when Hubby likes something because he has barely started to chew his first bite before he says, "Mmmm." I like to think of it as a primal response that would happen whether he consciously made that noise or not.

Let's get down to it:

Prep time: 5 minutes

Cook time: 15-20 minutes

Serves: 3-4

Ingredients:

1 large onion
2 plum tomatoes
3 cups kale
1 cup button mushrooms, stems removed
1 garlic clove
3-4 tablespoons butter
4 eggs
1 pinch garlic powder
1 pinch onion powder

American or Cheddar cheese slices, to serve
Sandwich rolls, to serve

Directions:

1. Melt 2 tablespoons of butter in a large skillet. (The large part is important.)

Thinly slice your onion while that's happening.

Once the butter is melted, throw in your onions.

Then the garlic clove, which you minced earlier and definitely didn't forget to take a picture of. Sauté those until the onions are tender, about 3-5 minutes.

2. Slice your tomatoes.

And your mushrooms.

Chuck those in the pan, too.

3. Thinly slice your kale, or shred it with your hands. Whatever you like!

Melt another tablespoon or two of butter in your skillet since you're about to add a lot of Kale.

Chuck in that lot of kale.

Add in a couple pinches of salt, and the garlic and onion powders, too.

Kale isn't like spinach and won't wilt as much, but it will start to give up a little bit of its shape and become a darker green when it's cooking.

Once it seems like it's on the right track, push all the veggies to the side of the pan to create a little ring.

4. Crack two of your eggs into the ring.

Immediately scramble them.

Once they're fully cooked, mix them in with the veggies and create the same ring again in the center. Crack the remaining two eggs in and repeat the process.

Scramble, check. You are totally welcome to eat it just like this, which is what we normally do (sans the eggs).

This time, though, we decided to make them into sandwiches.

5. Don't butter your bread like I did. I wasn't thinking about how much butter is already in there.

Do add a slice of cheese, if that's your thing. I used American because it's what we had in the house, but I think a nice thick slice of sharp cheddar would have been amazing, too.

Plop a healthy serving spoon full of that kale scramble on top of the cheese--putting it on top of the cheese rather than the other way around helps the cheese to melt faster.

Top with the other half of the bread.

And there you have a sandwich.

Rinse and repeat for the second sandwich. (And maybe another one after that, if you got seconds like Hubby. That's another way I can tell when he really likes something--seconds are not optional!)

Enjoy!