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Cheesy scrambled eggs with onions, thinly sliced kale, and shredded mozzarella cheese. Steve cooks his supper, more raw & personal. Grilled Chicken with Kale & Tarragon Quinoa, Roast Potatoes & Fried egg.

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Ingredients - Kale and Eggs with Tarragon:

1. Prepare 1 of bunch kale, any kind
2. Get 4 - eggs
3. Require 2 cloves - garlic
4. You need 2 green onions
5. Prepare 2 tsp of dried tarragon
6. Get 1/4 tsp of chili flakes (optional)
7. Provide for Salt
8. You need 1/4 cup - water
9. Take - Optional - garnish with fresh basil or parsley

I love to add quinoa, farro, or millet. Herbs: I keep herbs pretty minimal with. Tarragon-Mustard Deviled Eggs - Kalyn's Kitchen. I've fallen hard for the distinctive flavor of French Tarragon, and these Tarragon-Mustard Deviled Eggs are a wonderful way to use it.

Kale and Eggs with Tarragon steps:

1. Remove the tough ribs of the kale and chop into smaller pieces. Mince the garlic and green onion.
2. Heat about 1 Tbsp vegetable or olive oil in a large frying pan, then briefly cook the garlic and onion until soft.
3. Add the kale, along with tarragon, red chili flakes and a sprinkle of salt. Saute the kale on medium heat until wilted and softened, about 5 minutes.
4. Gather the kale in the middle of the pan and crack the 4 eggs on top in different places.
5. Pour about 1/4 cup water along the outside rim of the frying pan around the kale. Cover with lid and steam the eggs until desired doneness. I did mine about 2-3 minutes so the yolks were still pretty runny.
6. Remove from heat and sprinkle with chopped parsley or basil if you like. Serve and enjoy!

Download Tarragon egg stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Scramble two eggs in a cup (with a dash of milk or cream if desired). To scramble the eggs: Crack the eggs into a bowl and add the turmeric. Heat a non-stick skillet over medium high heat and add the butter. Serve the eggs with the potatoes and kale chips.

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