Baby Kale + Gruyère Scramble
Sometimes Monday nights call for the easiest f'ing dinner you've ever seen. This scramble is jam packed with incredible flavor and is ready in minutes. Serve with a bold and spicy red wine, and you'll feel like you're sitting in a Parisian café.
Yields 4 servings
Active time: 10 minutes
Total Time: 10 minutes
1 TBS olive oil + 1 tsp
8 large eggs
2 tsp milk
1 tsp garlic powder (trust me on this, use the garlic powder and not fresh garlic for this recipe)
salt + pepper to taste
1 cup shredded Gruyère Cheese
2 cups fresh baby kale
1 large minced shallot
Crack the eggs into a large bowl. Add salt, pepper and garlic powder. Poke holes in yolks and whisk well. Then fold in shredded cheese. Set aside until we are ready to use the eggs.
Heat a large pan to medium heat. Add 1 TBS olive oil and once the olive oil is hot, add the shallots and mix quickly for 1 minute. Then add the baby kale. Let the baby kale cook down until it is a deep green and wilted, and then push the kale and shallots to the side of the pan and add 1 tsp of olive oil to center of pan and turn heat up to medium-high. Once oil is heated, it's time to add the eggs!
Pour the eggs into the center of the pan, and then push the kale and shallots in with the eggs.
And here is my secret (OK, it's Alton Brown's secret, but I follow it to a T) to get the most perfect scrambled eggs:
"Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving."
Pour yourself a fat glass of wine, and serve up your delicious eggs. Serve with a simple side salad drizzled with olive oil and sprinkled with salt and pepper. Dinner is done!