Breakfast Sandwich, Ballet Beautiful Style

I’m always looking for a healthy new addition to my breakfast rotation.  Today’s new creation?  A whole wheat bagel breakfast sandwich with fried eggs & kale. Yum!!

This sandwich is quick and easy to prepare and a great way to work extra whole grains, protein and greens into your day!  It’s also an energizing and healthy alternative to the typical bacon, egg & cheese breakfast sandwich that full of sodium, preservatives and saturated fat.  Here I opted for a fresh whole wheat everything bagel (whole grain toast could also work) for longer burning energy and satisfying carbs, free range organic eggs as a source of protein and B vitamins like choline (also great for fetal brain development for our moms-to-be!) and fresh organic kale for extra anti-oxidants, calcium, iron and vitamins A,C & K.


One whole wheat bagel or two slices of whole wheat or whole grain bread

Two organic free range eggs

One small handful freshly washed organic kale

Extra virgin olive oil (EVOO)

Sea salt & fresh pepper to taste

Slice and toast the bagel or bread.  Heat a small sauté pan with one teaspoon EVOO and add two eggs to the hot oil, turn down to a medium low to low heat.  Cook 5-6 minutes until egg whites are set.  For fully cooked egg yolks, flip to other side and cook yolks to desired firmness.  Remove from heat and fold onto bottom half of bagel or toast.  In a separate pan heat EVOO to medium high heat and add in the kale (this can be done while eggs are cooking).  Add a touch of water, sea salt and fresh pepper to taste and cook down for 5-6 minutes, stirring as you go.  Remove from the heat when kale is fully wilted and add on top of eggs.  Cover with top piece of bagel or toast, slice & serve!

Have you ever enjoyed kale for breakfast? xoxoMary Helen