Sauteed kale provides a healthy dose of vitamins K, A and C, and fiber. Served with protein-packed eggs, your breakfast is now complete.

Adding veggies to your diet doesn’t have to be just a side salad for lunch or dinner. Sometimes I make a chocolatey green smoothie for breakfast, and even take it with me if I’m running errands. Another way you can add greens is to serve it up as a side dish with your morning eggs and toast (and bacon!) You get an extra serving of veggies with one of the most nutritious vegetables around and preparing this takes only fifteen minutes. What better way to start your day?

Eggs in a Frame with a Side of Greens

1 cup kale, torn into small pieces
1/3 cup water
2 eggs
2 pieces bread
2 teaspoons unsalted butter
1 teaspoon olive oil
salt and pepper
cheese slices

In a large nonstick frying pan over medium heat, simmer 1/3 cup water. Add kale and sautee for 3-5 minutes. Season lightly with salt. Drain any excess water, put on plate and set aside.

To make it interesting, I used a square drinking glass.

In the same frying pan, heat unsalted butter and olive oil over medium heat until shimmering. Using a drinking glass or a cookie cutter, cut a hole in each slice of bread.

The cut out edges of the bread slices are a little rough, but feel free to cut them if you want nice, neat pieces.

Place bread slices in frying pan, including the smaller cut out pieces. Carefully crack one egg into the hole of each bread slice. Use the egg shell to center the egg yolk, if necessary. Flip pieces of toast over after two minutes and top with slices of cheese. Cook eggs for 4 minutes, season with salt and pepper.  Move pieces of toast to the side, add kale back to frying pan to warm up for about a minute. Season with salt and pepper, serve immediately and enjoy!

The main ingredients: shiro (white) miso, sesame oil, and lemon.

Miso is a fermented soybean paste that can be used to add rich flavor to soups, as a flavor-enhancer for burger mixes, smeared on fish and broiled to a carmelized crust, or as a savory dressing or marinade.

Here is a recipe for a tangy dressing I like to use on salads or as a marinade for chicken. Do you like deviled eggs? Try mashing hard-boiled yolks with a bit of miso-lemon dressing and you’ll be surprised at the results!

Miso-Lemon Dressing, serves 4

2 tablespoons shiro (white) miso paste
2 tablespoons olive oil
1 teaspoon sesame oil
juice of 1/2 lemon, plus zest (zest the lemon before you cut it in half, it’s easier!)
2 teaspoons yellow mustard OR stone ground mustard
1/4 cup water (more, if needed)
1 teaspoon golden flax seeds (optional, but good for nutrition content)

Whisk all ingredients in a bowl, adding enough water  to thin to desired consistency. Makes approximately 4 oz dressing.

For salads: put mixed greens in a large mixing bowl. Drizzle with 1 tablespoon dressing. Toss well, a little goes a long way!
As a marinade: smear miso-lemon dressing on meat, seal in ziploc bag and refrigerate for 6-8 hours or overnight.
Miso Deviled Eggs: mash 2 teaspoons with 4 egg yolks, adding more dressing to taste. Fill hard-cooked egg whites with mixture, sprinkle with sesame seeds or flax seeds and chopped green onion.

Tossing a mixing bowl full of greens (about 4 cups) with just a tablespoon of miso-lemon dressing is more than enough to flavor your favorite salad. Ingredients here: mixed greens, chopped apple, chopped dates, raw beets, sliced grapes, hard-boiled egg, strawberries, soaked almonds, and goat cheese.