This is a spin on my Spinach Scramble Sandwich. I got my hands on some organic baby kale, and knew it would be perfect in this simple dairy-free breakfast dish. My son calls these “green eggs”, and gobbles them up if I leave out the basil.
Baby Kale & Basil Breakfast Sandwich
makes one sandwich
1 organic sprouted wheat english muffin
1 large cage-free organic egg
1/4 cup finely chopped organic baby kale
3 or 4 fresh organic basil leaves, finely chopped (more or less depending on your taste)
olive oil or a pad of some Earth Balance
Salt, pepper, and cayenne to taste
Heat a nonstick skillet over medium-low heat. Meanwhile, toast your english muffin to your liking.
Add a bit of oil or earth balance to your pan, melt, then add your kale and basil. Saute for about a minute or two to soften. Break your egg into a small bowl, season with salt, pepper, and cayenne to taste, and scramble. Add to pan and cook until done.
Butter your english muffin if you’d like, and top with your cooked eggs and kale. I like to serve mine with some fresh fruit.
Nutrition info will vary depending on the brand of English Muffin, and oil/dairy free butter you use. This is calculated using a Barowsky’s muffin and 1/2 tablespoon of Earth Balance.
