Now this is the way to eat vegetables in the morning. And it only takes 1 pan and 15 minutes.
You know what I’ve never understood…?
Why certain foods are “breakfast approved” and others are unthinkable. Sometimes a big bowl of soup for breakfast sounds good. In the end, if you break down the ingredients, most meals are similar to breakfast items anyways. Take grilled cheese and tomato soup for instance. Is that not the same bread you would have made toast out of? Same cheese you would have melted over eggs? Same tomato based sauce that appears in huevos rancheros and eggs in purgatory? Just because there’s no egg doesn’t make that meal banned from breakfast!
Vegetables seem to be the number one ostracized breakfast food. Recently some food writers and bloggers have invented some great ways to incorporate the green guys into our morning routines, in the form of smoothies mostly. This sandwich is a savory way to introduce your tender-morning-belly to veggies. It’s the same gooey, buttery, rich breakfast sandwich you’ve always loved, just a little more healthful.
But go ahead and eat that leftover sushi tomorrow morning, no one here is judging you.
See how orange those yolks are? That’s because they come from healthy, happy chickens. Make sure you get your eggs from healthy, happy chickens. A coworker of mine has a small gaggle of very active backyard hens and she always seems abundant with eggs. So, of course, at $1.50 a dozen, I buy them often. My grandpa also has chickens; his are more of the hillbilly barn variety. Like this perhaps..
He loves chickens and has gaggles and gaggles of all different types that live wild at his barn. He often comes home with a “six pack” of chicks from the barn to brood in an old fridge that he converted to a warm house. Then, as tweens, they move to the yard where they trample all over my grandmas garden. And then back to the barn once they’re old enough to live out a long, normal life of eating bugs and other chicken things. 🙂
- 1 medium to small Butternut Squash
- 1 1/2 teaspoon Butter, divided
- 1/4 teaspoon Salt
- Sprinkle Freshly Cracked Black Pepper
- 2 cups chopped Kale, stems removed
- 4 humanely raised Eggs
- 4 English Muffins of Choice (regular, whole wheat, gluten-free), toasted
- 4 slices American Cheese
- Peel and cut butternut squash into eight 1/4 inch rounds. Save the rest for a different recipe.
- Saute 1 teaspoon butter and squash slices in a large non-stick pan for 6-8 minutes over medium-high heat, covered, until softened. Sprinkle with 1/8 teaspoon salt and a sprinkle of pepper. Remove squash from the pan and set aside.
- Add the kale to the still-hot pan and saute on same heat for 3-4 minutes, until wilted. Remove kale from the pan and set aside.
- Melt the remaining butter in the still-hot pan and crack eggs carefully onto the surface, cook 1-2 minutes. Sprinkle with remaining salt and another sprinkle of pepper. Flip and cook for an additional 1-2 minutes. Don't overcrowd the pan with eggs; cook in two batches if necessary.
- Assemble the sandwiches. From bottom to top: bottom English muffin slice, kale, cheese slice, egg, butternut slices, top slice.
- Place the assembled sandwich into the hot pan and cover to melt the ingredients together, 2-3 minutes.