The Gouda Life

There are few things I wouldn’t do for an egg in the morning. 

I wake up thinking of them, trying to recall what veg I have in the crisper, if I’ve any bread or cheese, onions or garlic, and deciding whether it’ll be fried in olive oil or scrambled low and slow until velvety and smooth. Something about an egg, so simple and pedestrian, really tugs at my heart. I adore them. And almost as much as I adore eating them, I get eager at the thought of shooting them. When the light catches a sunny yolk, it’s polished surface gleaming and flecked with pepper and salt, I can’t help but get all up in their business with a camera.



Today I bring you a very simple, incredibly nourishing breakfast (or lunch or dinner if you’re into that sort of thing - I bet you are!) that will satisfy and fill your tummy with goodness. Garlicky sauteed kale topped with sweet and slightly bitter charred shallots and a perfectly fried egg. If you added some crisp bacon or pancetta, it would be that much better.  

Garlicky Purple Kale with Charred Shallots and a Fried Egg
serves 2

Olive oil
2 cloves garlic, minced
2 large handfuls (around 4-5 cups) curly kale
6 small shallots (4 large), sliced in half & peeled
2 eggs
salt and pepper

Clean and dry the kale and chop into bite-sized pieces. Heat a good few glugs of olive oil in a large pot over med-high heat. When hot, add the garlic and cook for 30 seconds. Add the kale and a pinch or two of salt. Toss until cooked through, about 5 minutes. It should be green and still a touch crunchy. Taste for seasoning and remove from heat. 

While kale cooks, heat a skillet (dry) over high heat until hot-hot! Add the shallots, cut side down, and let them cook until blackened on the bottom, 5-6 minutes. Turn shallots and remove from heat. 

In another skillet (or the same, just remove the shallots and wipe it off) over med-high heat, add a thin layer of olive oil and let it get hot. Crack the eggs into the pan (they should immediately sizzle and sputter) and cover it lightly with a plate or pot-lid. Let cook until whites are set but yolks are runny, 3 minutes. 

Pile the kale onto plates and top with shallots and fried egg. Sprinkle with some flaky salt and fresh ground pepper.