A while ago I stumbled upon a blog with the most beautiful photos. The images are clear, crisp, simple, and stunning. Blogger/photographer Jennifer Causey takes a photo almost every morning that is artistic and perfectly staged... and it's Simply Breakfast.
On the mornings I check out her posts I have unavoidable breakfast-envy. She makes healthy, farm-fresh meals that make you salivate, and she has this really cool brown coffee mug that I covet.
Her breakfast last Thursday morning inspired this post. She posted sauteed kale with egg whites and it couldn't have looked more delicious. It popped back into my head yesterday morning when bf and I took a trip across town to St. Stephen's Greenmarket (82nd Street between 1st and York). For being such a big city, I think New Yorkers are probably more food-conscious than most anywhere else. We eat organic when we can, we save our produce shopping for the green markets on the weekend, and we try to live as farm-to-table as possible (at home and when choosing a restaurant).
We picked up kale and heirloom tomatoes from Anthill Farm (Wayne Country, PA), "Misty Morning" cheese from Calkins Creamery (Wayne County, PA), walnut/raisin whole wheat bread from Bread Alone (Ulster County, NY), and a pint of fresh chocolate milk from Milk Thistle Farm (Ghent, NY) and headed across the park to make our own simple breakfast.
It ended up being an egg scramble of sorts, complete with toasted (and buttered) raisin/walnut bread as the perfect crunchy sidekick. Thanks Jennifer for the inspiration!
Saturday Kale & Tomato Scramble
1.5 tbsp. olive oil
a bunch of kale, washed, de-stemmed, and roughly chopped
1 shallot, diced
1 clove garlic, minced
5 eggs, beaten
salt & pepper, to taste
a pinch of Aleppo pepper, to taste
1 tomato, sliced thin
3 tbsp. shredded cheese
Saute the kale, shallot and garlic with olive oil in a heavy skillet over medium heat until tender. Transfer to a small bowl and set aside.
Beat the eggs and mix in salt, pepper, and aleppo pepper. Pour into same skillet as used before and scramble over medium heat. Add kale mixture, tomatoes and shredded cheese and mix until eggs are scrambled and cooked through. Serve immediately.