Bacon, Kale, and Duck Egg English Muffin Sando

Some mornings call for a “special” breakfast, more than just the typical bowl of cold cereal 🙂 These are easy to make and are sure to please. 

Prep: 10 min

Cook Time: 6 min

Makes: 1 Sando

Ingredients:

• 1-2 Slices of cooked bacon, nitrate free, broken in half
• 1 English muffin, sliced and toasted
• 1 Duck egg
• 3-4 pieces of kale
• 1 TBS yuzu juice
• 1 slice of cheese, your preference or omit all together.
• Salt and pepper
• 1 tsp Butter

Instructions:

1. Heat medium skillet on medium high with butter, crack duck egg into skillet and cook for 2-3 min on each side deppending on how runny you like it 🙂 placing cheese on second side for the remaining 3 min until melted.
2. Wilt kale in yuzu juice for about 2 min tops in separate skillet.
3. Assemble sando, muffin, egg,cheese, bacon, kale, and muffin top 😉

Enjoy and Cheers!

Grilled Cheese on Rosemary Bread with Sauteed Kale

Easy Sunday Lunch!

Prep: 5 min

Cook: 5-1o min

Serves: 2

Ingredients:

• 4 Slices of rosemary bread from local bakery
• 4 slices of provolone cheese
• Butter or butter substitute like Earth Balance
• 1 tsp Zestybeandog Fine Herb Blend
• 1 Bunch of kale, chopped (remove stem).
• 1 Garlic clove, minced
• 1 Shallot, minced (or 1 TBS shallot).
• 1 TBS Olive oil
• 1 Lemon, juiced
• Salt and pepper

Instructions:

1. Heat 2 large skillets on med high.
2. Butter bread and place 2 slices of provolone in between, grill until golden brown on each side and sprinkle with ZBD herb blend.
3. While cooking grilled cheeses: Add olive oil to other skillet and saute garlic and shallots for 30 sec, add kale and lemon juice and cook for about 5-10 min, salt and pepper at end (a pinch of each).
4. If you are feeling saucy and want to take your grilled cheese to the next dimension… add a pinch of black truffle salt (a decent quality salt) to the grilled cheeses!

Enjoy!