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.

saturday brunch

I apologize for the lack of updates this week. Between Halloween, Election Day & Katie's birthday, we have been real busy. We have lots of produce to use up so expect many more updates this week!

Here is what Kenny made for brunch today:


Roasted red potatoes:
Ingredients:
5 red potatoes, quartered
3 Tbsp paprika
1 Tbsp sea salt
1/2 Tbsp white pepper
2 Tbsp canola oil

Toss potatoes with all ingredients, and put on an oiled or sprayed sheet pan. Bake in a preheated 350 degree oven for 45 minutes.


Scrambled egg whites with spinach, roasted red peppers and emmentaler:
Ingredients:
2 1/2 cups egg whites
1 bunch fresh spinach, washed and chopped
3 bulbs garlic, chopped finely
4 roasted red peppers, julienned
3/4 cup shredded emmentaler
salt & pepper to taste

Saute spinach and garlic until tender in a skillet set to medium until tender (4-5 minutes). Add red peppers and seasoning, stirring until almost cooked (5-7 minutes). Add egg whites and cook until 165 degrees (7-8 minutes). Top with the emmentaler cheese. Turn off heat and add a lid, allow to sit for 3-4 minutes or until cheese is melted.

Serve it up with some toast. (and some ketchup -Kenny)