Keto Crispy Egg with Greens Over Yogurt
How to Make It
Step 1
Preheat a small nonstick skillet over medium-high heat until hot. Add in ½ of the olive oil and swirl to coat. Add the kale, turn the heat to low, and cook stirring constantly until wilted, about 1-2 minutes. Add a pinch of salt to the kale. Transfer the kale to a warm plate.
Step 2
Return the same pan (which should still be hot) to medium-high heat and add the remaining ½ tbsp olive oil and swirl to coat. Crack in the two eggs and sprinkle them with ⅛ tsp kosher salt. Do not disturb them and allow them to form crispy, crunchy edges. This should take about 1-2 minutes. Be sure to turn the heat down to medium.
Step 3
You will also need to make the browned butter. To do this, add the butter to a small saucepan and cook over medium heat until the butter turns brown. Keep a close on it as it will only take a few minutes to turn brown. Be sure to swirl the pan occasionally. Set it aside in a bowl. If you leave it in the saucepan it will continue to cook/brown. In the meantime, divide the yogurt between two plates and spread it evenly.
Step 4
Top the yogurt with half of the kale. Then top the kale with one crispy egg apiece.
Step 5
Drizzle the salted browned butter over the plates. Serve immediately! Add chopped fresh parsley, if desired.
Ingredients
- 5% Authentic Greek Strained Yogurt – 0.67 cup
- Organic Lacinato Kale – 1.5 oz
- Extra virgin olive oil – 1 tablespoon
- Raw egg – 2 large
- Coarse Kosher Salt – 0.13 tsp
- Butter – 2 tablespoon