Are you set in your ways when it comes to your breakfast routine? I totally am. I have my standard breakfast of cereal and coffee, and it makes me happy. But I LOVE breakfast food, so whenever I cook it, it always seems to be a lunch or dinner meal. This week’s Egg and Kale Breakfast Wraps were no exception…they made the dinner menu and were delightful!
I was watching Giada’s cooking show called Giada at Home a couple of weeks ago, and I watched her make this wrap and really wanted to try it. You may have noticed from past recipes if you hang out on my blog that recently I’ve been fascinated by the idea of topping a dish with a fried or poached egg…hence the Breakfast Hash, Baked Avocado, and Angel Hair Pasta dishes I’ve featured. I couldn’t wait to try it in a wrap, because the egg yolk would be such a great way to make the wrap taste rich without adding a sauce or cheese which would add more calories.
Also, I am LOVING my organic fruit and veggie box deliveries, and I noticed in setting up one shipment that they had Lacinato (or dinosaur) Kale. I’ve seen Giada cook a ton with this particular kale but I never see this variety in my local grocery stores. Plus of course this is my favorite type of kale, because I have always been fascinated with dinosaurs. Just add that fun fact to my many quirks.
But back to this wrap, because it was so darned tasty it deserves some attention. Let’s chat about the filling first. Start off by heating halved grape tomatoes, shallots, and fresh thyme in a little olive oil. Then add the kale, a little salt and fresh basil and cook that until the kale wilts. Then set it aside.
Start a large pot of water boiling. You don’t want a rolling boil, just the makings of a boil, so keep an eye on that water. While the water heats, heat a large skillet over medium heat. Once it’s hot add a tortilla to it and heat one side then flip and heat the other side. Then put your tortilla on a work surface or plate and spread some hummus over the center of the wrap. Spoon some of the kale and tomato mixture on top of the hummus. Now back to the water, which should be just starting to boil. get a wooden spoon and swirl it in one direction to create a vortex in the pan. Squeeze some lemon juice (or vinegar) in the water, keep that vortex going, and then break an egg in the center. Keep the water swirling so the egg wraps around itself and cooks. In case you can’t tell this is a method to poach eggs. Take the egg out before it over cooks and let it drain on a paper towel.
Transfer your egg to the wrap and place it on top of the veggie mixture. Just break the yolk first so it can start to ooze a bit. Then fold in the ends and wrap the tortilla and enjoy. I gotta say, I wasn’t entirely sure how this would be, but it was awesome! Now truthfully I didn’t doubt it much, because Giada has never, ever let me down. Now if you need some breakfast meat in the morning, a slice or two of crumbled bacon would be awesome in the wrap too…just sayin.
This is a fabulous way to start your day (or end it, if you’re me!), and I can’t wait for you to try out this recipe! Click here for the recipe and step by step instructions.
A look back:
One year ago: Hello Comfort Food: Enchilada Pasta Casserole
Two years ago: For the Kale of It
Three years ago: Homemade Pesto…Oh the Varieties!
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