Kimchi Kickstart Breakfast
This breakfast combo - nutrient and fiber-rich leafy greens, protein, healthy fats and, of course, probiotics and digestive enzymes - jumpstarts your metabolism and energy production while keeping your blood sugar stable. It’s a great start to a healthy day.
Makes 2 servings
Ingredients
2 tablespoons plus 2 teaspoons butter, coconut oil, or fat of your choice, divided
1/2 medium yellow onion, thinly sliced
4 cups cleaned and trimmed kale or chard (about 5 ounces)
2 organic eggs
Salt and pepper (use Firefly Kimchi Salt if desired)
1/2 cup Firefly Kimchi
1 medium avocado, peeled and sliced into ½” wedges
2 to 4 teaspoons brine (optional)
Method
Melt 2 tablespoons of the butter or coconut oil in a large skillet over medium heat. Add onion and sauté until onions are translucent, about 10 minutes.
Slice the kale or chard leaves into 1/4-inch strips. Add the greens to the skillet with the onions, and cook until it is wilted and tender, an additional 6 to 8 minutes. When it’s done, season to taste with salt and pepper, and divide the kale-onion mixture between two plates.
Fry the eggs in remaining two teaspoons of butter or oil. Put one fried egg on top of each mound of kale, add the avocado slices, and top each serving with 1/4 cup drained Firefly Kimchi. Drizzle each serving with 1 to 2 teaspoons of Kimchi brine or Kimchi Hot Sauce to add an extra splash of flavor, if desired. Serve warm.
