Saturday, December 20, 2008

leek confit and kale for breakfast

Kenny used the rest of the leek confit I made on Wednesday to make Saturday brunch. Kale is not on your standard breakfast menu but it was actually really good and tender, and of course it's healthy too. The leeks are so buttery that cheese or additional butter for your toast are just not necessary.

leek confit
1 bunch kale- roughly chopped
2 cups egg whites
salt and pepper to taste

Saute' the kale with the leek confit until the kale is tender. Add egg whites, salt and pepper and cook until the eggs are done.

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