Thursday, February 28, 2013

Savory Kale, Eggs, Prosciutto—Breakfast!

Eggs, proscuitto, kale, and serrano sauce on a corn tortilla. Yummm.
For  breakfast, most of my life, I ate oatmeal with skim milk, jam on so-called whole wheat toast, an occasional egg, or more likely, Cheerios, Wheaties, Bran Flakes, Corn Flakes and other extruded industrial  processed grain crap. I was on auto pilot.
In those long-ago days, Sunday mornings and special occasions demanded blueberry pancakes, French toast, bread-infested breakfast casseroles and the like. I slowly gained weight, of course, and at one unlovely point, contemplated size 16 jeans. That was shortly before launching into yet another low-fat diet in my yo-yo weight gain/loss life.

Then, about 10 years ago, low-carb became my mantra and breakfast became more problematic. I haven't eaten industrial cereal since 2003, and also gave up bread, for the most part. Without bread, or cereals, including oatmeal, one must be resourceful and forward-thinking, which I often don't feel like being at the crack of 9 a.m. (Retirement! Yeah!)

Now I have another little breakfast problem. I have been advised by a healthcare practitioner to banish dairy. The reason why "no dairy" and how a person is to deal with such deprivation, is fodder (ha ha) for another post, but the short answer is bone spurs.

On a recent morning, unable to enjoy my typical delicious yogurt-based breakfast with berries and low-carb granola,  I went on a hunting expedition in the Amana. Shoving around mouldering bits of this and that, I uncovered prosciutto with an expired pull date, a bunch of kale, and a little feta.

Note: Feta, a brined cheese made from sheep or goat milk, is allowed in seasoning-type amounts by some who promote a dairyless diet. I have grabbed on to this small pleasure until further notice. 

I also unearthed some corn tortillas, which are my major carb splurge, as well a jar of homemade serrano sauce and wonderful organic eggs produced by my wonderful yoga teacher's winsome hens.  She sells the eggs cheep cheep because she says the hens have a high entertainment value. It is good to have an entertained-by-hens yoga teacher.

The breakfast that transpired was beyond satisfactory and has been repeated numerous times. You don't need to be a carb avoider or a dairy swearer-off-er or a nutcase to relish this breakfast entree, which could also pass for lunch or dinner. It is delish and nutrish no matter your condish. 

one serving
2 eggs
2 slices of prosciutto, fat removed
Big handful of tender kale or spinach, torn
Feta or other cheese to taste
Serrano sauce. Sriracha chili sauce is a good substitute.
Corn or flour tortilla, small or medium sized
Olive oil for frying
Salt, pepper to taste

Directions - 10 minutes, start to finish

1. Fry the eggs in a little olive oil. Break the yolks. The eggs pictured are from the yoga teacher's hens, those happy and entertaining little bug and grass eaters who produce incredibly orange yolks. Turn the eggs, unless you prefer runny. Remove from the frying pan and set aside. 
2. Saute the kale or spinach and set aside with the eggs. 

3. Place the tortilla in the hot pan, and melt whatever cheese you prefer in whatever quantity makes your socks roll up and down. I currently avoid most cheese, but at the time  I was uninformed about the hazards of  dairy, and I used a little grated Swiss and some crumbled feta. If you don't want cheese, warm the tortilla in the pan anyway.
4. Place prosciutto on the tortilla to heat, then add the cooked kale or spinach.

5. Arrange the fried eggs on top of everything and spread with serrano chili sauce, if you're lucky enough to have it, or use sriracha chili sauce. I like the tart, hot, tangy taste of both serrano and sriracha, but you could use a milder sauce to give it a little zip.

6. Fold that sucker in half and eat it with your hands. You will be glad you did!