YIKES. I’m a little embarrassed to see that my last post was back in March! Every year I resolve to post here more often; every year I go in with the best intentions but the craziness of life gets in the way and recapping it often falls by the wayside because I’m so tired and I really need to stop saying that “I’m so tired” and that “I’m so busy”. What have I been up to since March? Mostly working, to be honest. I’ve been dangerously treading the line of being a workaholic (barf, I’m trying to actively avoid this as much as possible) and I think I’m finally turning the corner, which is how I somehow found time (read: mental energy) to write a post! By day, I’m a social media guru and most of my waking hours are consumed by doing things on the internet, leaving little time (and frankly, desire) to manage my own social media/digital/online pursuits. Though I’m constantly exhausted, I’m grateful for the opportunity. Unrelated, I also bought a condo! This September was my 3 year anniversary in Calgary and what better way to ring it in than with a condo purchase. Wooo! The adventures of pretending to be an adult.
Have you ever watched Rachel Khoo’s “My Little French Kitchen”? I was always impressed with her resourcefulness in cooking within such a tiny space. SO INSPIRING! Making croque madams on a tiny counter? Amazing. While my kitchen is no longer little, nor was it ever French, I’m super pumped to try new recipes in it. SO MUCH COUNTER SPACE. I might finally be able to make a lasagne with all of this counter space but if you read the title of this post, I didn’t make a lasagne (yet). Nevertheless, please excuse my absence with a recipe for Kale Baked Eggs (c/o LEAF). YES TWO CONSECUTIVE RECIPES FEATURING KALE, WHY ARE YOU SURPRISED.
What you’ll need (adapted from this recipe): Serves 2
– 1 leek, chopped & cleaned
– half a bunch of green onions/scallions, chopped
– half a bunch of black tuscan kale, chopped
– 1 tbsp butter
– juice of half a lemon
– 2 eggs
– 1 small to medium sized yam
– 1 tbsp olive oil
– red chilli flakes, salt and pepper
1. Preheat oven to 350F.
2. Chop your yam into relatively equal cubes.
3. Toss in olive oil, salt, and pepper.
4. Place in oven for 40 mins, tossing once or twice during baking time.
5. Wash your greens. Chop.
6. In a saute pan, melt 1 tbsp of butter over medium heat
7. Add kale, green onions, and leeks.
8. After the greens have wilted just a liiiitttle bit, squeeze in the juice of half a lemon + sprinkle some salt to taste
9. Let the greens wilt just a little bit more
10. Off the heat, transfer the greens into a 10″ cast iron skillet
11. Make 2 wells in the greens, crack eggs into the wells
12. Place in oven and bake for 10 mins or until your eggs are set
13. Serve greens and eggs with your roasted yams, ENJOY.
This is going to become one of my go-to’s for breakfast, lunch, and/or dinner. It’s so easy and healthy (minus the butter.. I’m sure you can figure out how to make this without the butter though), you should definitely try it this weekend.