Few things make me feel like I’m doing my body good like eating a big helping of leafy greens. And what’s better than leafy greens warmed in a skillet, dressed with Worcestershire, and topped with over-easy eggs?
I like this breakfast especially during the holiday season. It’s a lighter dish that contrasts the big, indulgent meals our family partakes in around this time. I made this the day after Thanksgiving and it felt so good to eat something with so many shades of green in it.
Even though it’s on the lighter side, this breakfast skillet still tastes pretty hearty. Brussels sprouts give some tooth to the dish and kale helps fortify it. Worcestershire adds dynamic flavors and runny egg yolks give the dish a nice, velvety texture.
This is an incredibly easy breakfast to make and it’s also very versatile. This recipe serves 1 or 2 but by adding another handful of greens and a few more eggs to the skillet, you have enough food to feed a crowd. Serve this alongside some crusty bread or toast and you have a perfect dish for your next brunch.
Kale Brussels Sprouts Breakfast Skillet
- 1 Tbsp Olive Oil
- 2 Cups Shredded Brussels Sprouts
- 2 Cups Chopped or Torn Kale
- 2 Tbsp Worcestershire Sauce
- 2-4 Eggs
- Parmesan Cheese (Optional)
Preheat the broiler. Add the olive oil to an oven-proof skillet over medium heat. Add the brussels sprouts and kale, stirring to coat in the oil and seasoning with salt and pepper. Once the brussels sprouts are soft and the kale has wilted, add the Worcestershire sauce and stir.
Create wells in the pan to drop the eggs in. Carefully crack the eggs in a separate bowl and pour into the holes. Cook the eggs for 1-2 minutes until the whites are almost completely cooked. Pop the skillet under the broiler for about another minute and remove. Top with paprika and parmesan cheese, if using, and enjoy!