Post by Alison Hein.

After all the Thanksgiving foofaraw and pumpkin pie overdoses, I craved a somewhat lighter breakfast. Deep in my fridge, behind the neatly-stacked containers of leftover turkey, stuffing, mashed potatoes, and candied yams, I came across a forgotten bag of Tuscan kale. Perfect!

I had homemade dipping oil on hand and remnants of a hearty, rustic bread round. Some finely-chopped shallot sautéed in the seasoned oil and a handful of grated parmesan would give my dish a Tuscan-inspired flavor. Score! The kale turned out delightfully spiced and crispy – the perfect foil for rich, fluffy eggs. Little bits of near-caramelized shallots and peppery heat from the oil perked it all up. I used my rustic bread, shovel-like, to scoop and gobble it all up. Maybe not as light as I would have liked, but green and compelling nonetheless.
If you want to try the Homemade Dipping Oil, mix it up a couple of days in advance to allow the flavors to meld. Then you’ll be ready to fry up some shallots and kale for a (maybe-not-so-light) Tuscan-inspired breakfast in bed.

Ingredients
2 teaspoons seasoned olive oil or Homemade Dipping Oil (recipe below)
1 shallot
1 cup loosely packed fresh Tuscan kale (or other variety)
2 eggs
1 teaspoon milk or cream
1 tablespoon grated Parmesan cheese (optional)
Salt and pepper, to taste

Preparation:
Heat seasoned olive oil in small, heavy pan over medium heat. Finely chop shallot and sauté in hot oil until softened, 1 to 2 minutes. Wash, chop and dry kale. Place kale in pan and cook until cooked through and starting to crisp, stirring occasionally, about 6 to 8 minutes. Reduce heat to medium low. Break eggs into small bowl and whisk well with milk or cream. Add eggs to heated pan and allow to cook slowly and gently, folding over around kale. Stir and lift frequently with wooden spoon to avoid sticking. Toward the end of cooking, fold the parmesan cheese into the eggs, if you like. Season with salt and pepper.

Slide eggs out onto plate. Serve immediately, with a thick slice of rustic bread.

Makes 1 serving.

Homemade Dipping Oil
1 cup extra virgin olive oil
1 tablespoon Italian seasoning (or mix of dried herbs such as basil, oregano and parsley)
¼ teaspoon garlic salt
Dash or 2 of cayenne
Salt and pepper, to taste

Mix all ingredients together and store in airtight glass bottle. Shake before pouring, and add a drop of balsamic vinegar for dipping bread.