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Breakfast Greens+Eggs

I am a long time Southern girl at heart and nothing is better than a big breakfast of eggs and grits with butter and cheese. I could eat it everyday. However, corn does not love me back. It is about as inflammatory as brown rice. I will enjoy it on a cold weekend but I’m aware of the consequences. I can deal with a severe bloating and achy knees and fingers knowing it will go away by Monday.

I still love my eggs, over easy. I just now put them on top of sautéed greens. I need garlic and lemon to make it worth my time but the final product is worth of a long Saturday morning watching Food Network and Alabama pre-game shows.


Whole 30 compliant


  • 3 cups of raw kale
  • 3Tablespoons butter or ghee (clarified butter), divided
  • 1 clove garlic, minced
  • 3 eggs


1. Preheat pan to med.high. Add butter. After it just starts to turn brown, add the greens and garlic and toss quickly to coat.

2. With a lid in hand, quickly pour in 1/4 cup of chicken broth or water. Cover immediately. Let it cook until wilted, about 3-5 minutes. Add salt+pepper and toss. Plate the greens.

3. Wipe out the pan and add 1 Tablespoon of butter. After it melts, begin cooking eggs. All all 3 to pan and let them set on med-low heat. Flip, if desired, or let them cook through to desired doneness.

4. Salt+pepper as needed and place on top of greens.

Market Day
Weekly Menu August 4-9

Market Day

Tuesday 5th of August 2014

[…] Greens and Eggs. Lemon-garlic kale sautéed’ with ghee and topped with 3 eggs, heavy on the […]