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!