Fried Eggs with Mustard Seed Oil and Kale Recipe

Name: Fried Eggs with Mustard Seed Oil and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1/2 teaspoon mustard seeds; 4 large eggs; 1/2 pound baby kale, chopped; 2 tablespoons sunflower seeds; 1/2 teaspoon cumin seeds; Kosher salt; 1/4 cup grated Gruyere cheese (1 ounce); 1/2 cup plain yogurt, for serving; 1 Hass avocado, peeled and cut into wedges

Servings: persons

2 tablespoons canola oil
1/2 teaspoon mustard seeds
4 large eggs
1/2 pound baby kale, chopped
2 tablespoons sunflower seeds
1/2 teaspoon cumin seeds
Kosher salt
1/4 cup grated Gruyere cheese (1 ounce)
1/2 cup plain yogurt, for serving
1 Hass avocado, peeled and cut into wedges

1
In a large cast-iron skillet, heat 1 tablespoon of the oil.
2
Add the mustard seeds and toast over low heat, stirring, until they just start to pop, 1 to 2 minutes.
3
Using a small spoon, transfer the seeds to a small bowl.
4
Add the remaining 1 tablespoon of oil to the skillet.
5
Crack the eggs into the skillet and cook over moderate heat until the whites are set and the yolks are slightly runny, 4 to 5 minutes.
6
Transfer to plates; keep warm.
7
Add the kale to the skillet and cook over moderate heat, stirring, until wilted, 3 minutes.
8
Add the sunflower, cumin and mustard seeds and cook, stirring, until the sunflower seeds are toasted, 2 minutes.
9
Season with salt.
10
Remove from the heat; stir in the cheese.
11
Meanwhile, in a small bowl, stir the yogurt with salt.
12
Top each egg with some kale, salted yogurt and avocado and serve.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons canola oil, 1/2 teaspoon mustard seeds, 4 large eggs, 1/2 pound baby kale, chopped, and more.

Yes, Fried Eggs with Mustard Seed Oil and Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Eggs with Mustard Seed Oil and Kale

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