Asian Curried Poached Eggs and Kale in Bone Broth (Quick/Easy Breakfast Recipe)

Asian Curried Poached Eggs & Kale in Bone Broth (w/ a side of sweet potato hash)

I have got to be the worlds worst blogger – my posts are sporadic at best – but I am going to **attempt** to start posting “recipes” for some of the quick/easy meals that I throw together, at the request of a few of my friends. I put the word “recipes” in quotation marks because I would hardly call most of these actual recipes – they’re really just suggestions for combining several pre-made items that work well together. I’m busy. I very rarely have time to spend more than 10 minutes prepping my breakfasts, lunches, OR dinners. The exception to this is the 2 hours that I set aside each week on Saturday or Sunday to prep a ton of things that can then be “thrown together” to make meals later in the week.

Most of us know how good Homemade Bone Broth is for us, but many people don’t realize just how versatile it is! I’ve recently been introduced to the concept of broth for breakfast, and I’m in love with it. I no longer eat oatmeal or other warm and comforting breakfast porridge, so this warm bowl of comfort food was a nice warm-me-up-from-the-inside surprise on this chilly TX morning!

Asian Curried Poached Eggs and Kale in Bone Broth 

Ingredients:

• Bone Broth (Homemade is best – either chicken or beef will work)
• 2 – 3 eggs (Cage Free / Organic / Farm Eggs preferred, but any eggs will do)
• 1-2 tsp Coconut Aminos (or soy sauce if you’re not avoiding soy)
• 1 Tb fat of choice (Ghee or Coconut Oil recommended) 
• Kale – a few handfuls (I use the HEB Organics kale in a bag)
• 1-2 tsp Asian Garlic Curry Powder (I get mine in the bulk bins at Central Market)
• Sea Salt to taste(I use pink Himalayan coarse ground salt due to it’s superior mineral content)
• Optional: 1 scoop Collagen Powder (doesn’t add taste/texture, but ups the protein and collagen content of the meal)

Directions:

• Heat Bone Broth and Coconut Aminos over medium heat in a small saucepan
• Once it’s hot, whisk in collagen (if using), and then drop in 3 eggs and let them poach while sauteing Kale

• On a separate burner, drop fat of choice onto a skillet, allow to melt, and then toss in a few handfuls of kale, stirring well to coat majority of it w/ fat.
• Sprinkle some sea salt and curry powder to taste over kale, cover, and cook until wilted, stirring occasionally

I served mine this morning with a warmed up side of sweet potato hash that I had prepped over the weekend. If I hadn’t had that, I may have tossed a few chunks of Red or Yukon potato into the broth at the start to up the carb content 🙂