Oh wow does this breakfast suddenly make healthy eating insanely good!
6 small kale leaves
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 teaspoon chopped fresh thyme
2 cloves garlic, chopped
1 large shallot, chopped
1/8 teaspoon crushed red pepper flakes, optional
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
Four 10-inch whole wheat tortillas
1/4 cup store-bought plain hummus
1 teaspoon fresh lemon juice (from 1/2 small lemon)
4 large eggs, chilled
Begin by prepping your veggies. Dice the shallots, slice the tomatoes in half and move onto the kale. For the kale, wash and dry the kale leaves. Then cut out the tough stem and cut the kale in half and slice into about 1-inch pieces. For the herbs, you'll chiffonade your basil (so it's in thin strips) and roughly chop the thyme.
In a large skillet heat the pan over medium heat and add the olive oil. To the heated oil, add the tomatoes, thyme, garlic, and shallots plus red pepper flakes if you'd like a kick. Stir the mixture until for about 4 minutes. You're looking for the tomatoes and shallots to be softened. Then add the kale and a dash of salt and toss it together so the kale wilts. This will take about 2 minutes. Finally stir in the basil and remove the mixture from the heat.
Time for poaching your eggs. If you have a solid egg poaching method, great! If not, this method feels a bit odd but still works great. Just get a large pot and fill at least halfway with water and bring it to a low boil.
While you wait on the water, you can heat a large skillet over medium heat. Then add your tortillas individually and flip just so you can warm them and make them more flexible.
Lay the tortilla on a work surface or plate and spread hummus over the center of the tortilla. Then spoon in the tomato and kale mixture.
Back to the eggs...once the water is at a low boil, squeeze in your fresh lemon juice to add some acid to the water. Then stir the water with a wooden spoon handle so that you create a vortex in the pot. Break the egg and drop it in the middle and gently continue stirring so the vortex continues. This allows the egg to wrap around itself and cook for about 2 to 3 minutes. Then carefully remove the egg from the water and let it drain on a paper towel.
Once the egg is drained, transfer it to the center of the wrap and slice the yolk to break it. Then fold up the sides of the tortilla and then roll one end towards the other to make a wrap. That's it! All that's left is to repeat for as many wraps as you are making and enjoy!
Serving Size1 Wrap
Amount Per Serving
% Daily Value
Total Fat17 g
Saturated Fat4 g
Total Carbohydrates50 g
Dietary Fiber5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/egg-and-kale-breakfast-wrap/